serves
6
prep
10 minutes
cook
40 minutes
serves
6
people
preparation
10
minutes
cooking
40
minutes
Ingredients
Dough
- 2 tsp dry yeast
- 130 ml warm milk
- 250 g plain (all-purpose) flour
- 1 egg
- ½ tsp salt
- 50 g melted butter
Filling
- 200 g Maroilles cheese, sliced (see Note)
- 2 eggs
- 200 ml crème fraiche
- salt
- pepper
Rising time: 60 minutes
Standing time: 15 minutes
Instructions
- Dissolve the yeast in warm milk. Set aside for 10 minutes.
- In the bowl of your stand mixer, mix flour, yeast and milk, egg, salt and melted butter. Knead with the dough hook attachment until dough is elastic.
- Transfer to a greased mixing bowl, cover, then leave in a warm place to prove for 45 minutes or until doubled in size.
- Preheat oven to 180°C. Roll out the dough then line a 30 cm tart dish. Let rise for another 15 minutes while making the filling.
- Whisk the eggs and crème fraiche together. Season with salt and pepper.
- Place the tart on a baking tray. Line the bottom with the sliced Moroilles then pour the milk mixture in.
- Bake until top is golden and centre is only a little wobbly, about 30-40 minutes. Leave to rest for 15 minutes before serving.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
