Reader TTS

TRY THIS SIMPLE TRADITIONAL DISH FROM THE NORTH OF FRANCE, ALSO KNOWN AS FLAMICHE AU MAROILLES If you are feeling the need for a warm, hearty, comforting dish this winter... look no further

than Maroilles tart (Flamiche au Maroilles). This recipe from the north of France makes 2 × 24cm tarts. It will require 40 minutes of preparation time, about 70 minutes of rising time and 1

hour of cooking time. INGREDIENTS * 80ml water * 20g fresh (cake) yeast * 1 tsp superfine sugar * Half tsp salt * 50ml extra-virgin olive oil * 2 eggs * 190g all-purpose flour * 2 × 200g

squares Maroilles cheese * A little freshly grated nutmeg METHOD * Heat the water until it is just lukewarm (no hotter than 46°C; about 15 seconds in a microwave). Pour it into a mixing

bowl. * Crumble in the fresh yeast, add the sugar and salt, and stir until dissolved. * Let sit for 5 minutes, then whisk in the olive oil. Add one egg and whisk quickly, by hand, to blend,

then add the second egg and whisk even more vigorously. * Add the flour and whisk it in until just smooth. Avoid over-whisking, which could make the dough dry. Cover and let rise for 30

minutes at room temperature. * Line two 24cm tart tins with parchment paper. Divide the dough into two equal pieces and place in the tart tins. Using a flexible spatula or your hands, press

the dough evenly over the bases of the pans and up the sides. * The dough layer will be thin, but it will rise when baked. * Remove the rinds from the sides of each Maroilles square, but

leave the top and bottom rinds on. Cut the cheese into slices and arrange in a crisscross pattern over the dough, leaving a 3cm border. Sprinkle the tops lightly with grated nutmeg. Let rise

for about 40 minutes at room temperature. * Preheat the oven to 200°C. Bake one tart at a time for about 30 minutes, or until deeply golden.  Read also: Recipe: Warm yourself up with a

delicious baked Camembert Read also: French winter warmer recipes: Normandy apple tart Extract credit: from ‘The Complete Book of Cheese: History, Techniques, Recipes, Tips' by

Anne-Laure Pham and Mathieu Plantive (Flammarion, 2024).