The Tarte au Maroilles is one of the best-known specialties from the French region Hauts-de-France, especially from the historic province of Hainaut. It is a savory cheese tart made with the famous Maroilles cheese – an intense soft washed-rind cheese known for its strong aroma. This hearty dish is part of the traditional cuisine of northern France and is particularly popular in rural households and at regional festivals.
History and Origin of the Tarte au Maroilles
The origins of the Tarte au Maroilles can be traced back to the Middle Ages. The Maroilles cheese itself was developed in the year 962 by monks of the Abbey of Maroilles (a small village near Cambrai). This cheese was originally made by Benedictine monks who regularly washed it with saltwater during aging to develop its characteristic orange rind and strong flavor.
Since farmers in northern France often relied on simple but nutritious dishes, they began incorporating Maroilles cheese into a type of tart or flatbread. The recipe spread among the rural population as it offered a practical way to combine cheese with simple ingredients like flour, eggs, and butter.
Over the centuries, the Tarte au Maroilles has become a popular dish in the villages of northern France and is today a fixture in regional cuisine, especially in the departments of Nord and Pas-de-Calais. It is often served as an appetizer or main dish, accompanied by a green salad and a glass of beer from the region.
Original recipe for La Tarte au Maroilles
Here is a traditional recipe for an authentic Tarte au Maroilles, as it is prepared in the villages of northern France.
Ingredients (for one tart, approx. 26 cm diameter)
For the yeast dough:
- 250 g flour (type 550 or 405)
- 10 g fresh yeast (or 5 g dry yeast)
- 1 tsp sugar
- 1 tsp salt
- 1 egg
- 100 ml lukewarm milk
- 50 g soft butter
For the topping:
- 200 g Maroilles cheese (alternatively, Munster or Limburger can be used)
- 150 ml crème fraîche
- 1 egg
- pepper to taste
- nutmeg (optional)
Preparation
1. Prepare the yeast dough
- Dissolve the yeast in the lukewarm milk with sugar and let it rest for about 5–10 minutes, until small bubbles form.
- Sift the flour into a large bowl and make a well in the center.
- Add the dissolved yeast, the egg, the salt, and the butter in small pieces.
- Knead everything into a smooth dough (approx. 5–10 minutes). If the dough is sticky, add a small amount of flour.
- Cover the dough with a dry cloth and let it rise in a warm place for about 1 hour, until it has doubled in size.
2. Assemble the tart
- Grease a round tart or quiche pan (26 cm diameter).
- Roll out the risen yeast dough on a floured surface and place it in the pan. Slightly lift the edges.
- Cut the Maroilles cheese into thin slices and distribute evenly over the dough.
- In a bowl, mix the crème fraîche with the egg and season with pepper (and optionally some nutmeg).
- Pour the mixture over the cheese.
3. Baking
- Preheat the oven to 200 °C (top/bottom heat) or 180 °C (convection).
- Bake the tart for about 25–30 minutes until it is golden brown and the cheese is melted.
Serving recommendation
The Tarte au Maroilles tastes best warm and is traditionally served with a green salad. A glass of Northern French beer or a dry white wine pairs well with it.
Variations and tips
- For a more intense flavor, you can lightly caramelize the cheese before baking by brushing it with a bit of honey.
- Some recipes include bacon or onions to give the tart an extra savory touch.
- If no Maroilles cheese is available, Munster, Limburger, or Reblochon can also be used.
Conclusion
The Tarte au Maroilles is a wonderful example of the rustic and hearty cuisine of northern France. It combines the simplicity of peasant recipes with the strong flavor of a matured soft cheese. Perfect for a cozy dinner or as a special highlight at a French-themed evening.