Tarte Au Maroilles Maroilles Cheese Tart Recipes

Steps:

• Prepare the dough: Place the milk, yeast, and a quarter cup of the flour in a large mixing bowl. Stir until thoroughly blended and let sit to proof the yeast, about five minutes.
• Stir in the remaining flour, the salt and eggs, and mix thoroughly. Gradually work in the butter, then turn the dough onto a floured surface. Knead until smooth, about five minutes, adding additional flour as needed. The dough should be soft and slightly sticky.
• Place the dough in a large bowl, cover and let rise at room temperature until doubled in bulk, about one and a half hours.
• Preheat the oven to 375 degrees. Generously butter a 10 1/2-inch round ceramic baking dish.
• Punch down the dough and spread the dough over the bottom of the baking dish. Do not build up the sides, as in a normal tart.
• Prepare the topping: If the Maroilles rind is particularly hard, remove it. Otherwise, cut the cheese into thin slices and place them evenly on top of the dough. (If using Veritable Chaumes, remove the rind).
• Whisk the egg, egg yolk and creme fraiche in a small mixing bowl until well blended. Pour this mixture over the cheese and spread it to the edge of the dough.
• Dot the top with the butter and sprinkle generously with salt, pepper and nutmeg.
• Bake until the top is brown and bubbly, about 35 minutes. Cut the tart into wedges and serve.

Steps:

• preheat oven to450 degrees f. next, In a small cup, put yeast sprinkled with a little sugar. Add warm milk. wait a few minutes until it becomes foamy. next, In a bowl, mix yeast mixture with flour and salt. Add eggs and butter. knead 2 minutes until it becomes elastic and smooth. cover, let rise 1 hour.
• Punch risen dough down, roll it out, and line a tart mold with it. let rise another 30 minutes.
• Scrape skin of Mroilles with out removing it. cut in thin slices. line pie dough with the cheese slices. in a food processor or blender, blend youls and creme fraiche until smooth. cover cheese with the mixture. bake 30 minutes. cool slightly and serve

Steps:

• To prepare the pastry, place the flour, salt, sugar and butter in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the egg and pulse just until the pastry begins to hold together, about nine times. The dough will be very soft and supple, like a cookie dough. Turn the pastry into a 10 1/2-inch tart pan with a removable bottom. Using a spatula, and working quickly, evenly distribute the dough in the pan. To avoid problems with shrinkage as the pastry bakes, build the dough a bit higher than the height of the pan. Prick the bottom of the shell with the tines of a fork. Chill, uncovered, for one hour.
• Preheat the oven to 375 degrees.
• Line the shell loosely with aluminum foil, pressing well into the edges. Fill with weights of rice or beans -making sure you get all the way into the edges - to prevent shrinkage. Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes. Remove the foil and weights and continue baking until the pastry is lightly and evenly browned, about 10 more minutes. Watch the pastry carefully, for ovens vary tremendously and pastry can brown very quickly. Cool for at least 10 minutes before filling.
• Place the chocolate in the top of a double boiler. Stir and melt over medium heat. Set aside.
• In a mixing bowl, combine the egg, egg yolks and granulated sugar and beat until thick and lemon-colored. Add the chocolate and whisk until thoroughly combined.
• Pour the chocolate mixture into the prebaked, cooled tart shell, spreading it evenly, and bake just until the filling is set, about 10 minutes.
• When the tart has cooled, sprinkle with confectioners' sugar, and serve.