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The starter, Regional

Flemish style maroilles tart

This maroilles tart is a northern French starter for 6 people, made with puff pastry, melted onions, and melting maroilles cheese. It takes 25 minutes of active work, the bases are ready in the morning, and it bakes just before your guests arrive. It is very easy, costs €1.80 per person, and success depends on keeping the pastry cold until it goes in the oven.

A thin tart from the north of France with melting maroilles and golden onions, it smells strong and that is exactly why people love it.

Flemish style maroilles tart
For
6 people
Work
25 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.80
Calories per person
410 kcalcalculated by Kiloach, your weight coach

Maroilles has a strong smell that mellows once baked, and the melted onions bring a sweetness that balances it out. The puff pastry stays thin and crisp under the slightly runny cheese, with fresh chives to cut through the richness. This starter sets the tone for a hearty, unpretentious meal.

Serve it for a dinner with friends in fall or winter, when you want something warming that fills the kitchen with the smell of northern French cooking. It pairs well with a braised meat main course and something light for dessert, so the strong flavors don't pile up.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 18 min

In the morning, cook down the onions, prepare the pastry bases, and top them with the cooled onions, then keep everything in the fridge. Just before your guests arrive, lay the maroilles slices on top of the tarts. At serving time, bake for 18 minutes, scatter with chives, and serve right away while the cheese is still melting.

The ingredients

6 people

Dairy

  • Puff pastry 2
  • Maroilles cheese 250 g
  • Butter 20 g
  • Heavy cream 15 cl
  • Egg 1

Fruits and vegetables

  • Onions 3
  • Chives 0.5 bunch

Pantry

  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the onions thinly and cook them in the butter over low heat until soft, without coloring. 15 min

    A pinch of sugar helps them caramelize gently.

  2. Cut the pastry into six rectangles, prick them leaving a border, and spread the cream on top.

    Keep the pastry cold until it goes in the oven, it puffs up much better.

  3. Spread the cooled onions over the bases and brush the borders with beaten egg.

    Don't overload the base, the maroilles still needs room.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the maroilles into slices and lay them over the onions, then add pepper.

    Dip your knife in hot water, it slices through the sticky cheese without sticking.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake at 200°C until the pastry is golden, then scatter with chopped chives. 18 min

    Serve right away, the maroilles is melting and the pastry is nice and crisp.

Our tips to get it right

  • Pick a maroilles that isn't too ripe if you want a milder smell while baking, the flavor stays strong but less overwhelming in the room.
  • Drain the melted onions well before topping the tarts, otherwise their liquid soaks the pastry base and it won't crisp up.
  • Use a hot baking sheet when you put the tarts in the oven so the bottom cooks as fast as the top and doesn't stay soggy.

The variations

  • Swap the maroilles for reblochon for a milder version, the smell will be less intense but it stays just as melty.
  • Add a few browned bacon bits over the onions before the cheese for a heartier, less strictly vegetarian version.
  • For a quicker version, use raw thinly sliced onions instead of cooking them down, and skip the 5 minute simmer, the result is crunchier.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of northern French blonde beer
  • A chilled dry cider

Storage

The topped tarts without cheese keep for 1 day in the fridge under plastic wrap. Once baked, eat them right away, the maroilles sets and the pastry softens as it cools. Freezing isn't recommended, the puff pastry loses its crispness.

Questions about this recipe

Can I use shortcrust pastry instead of puff pastry?

Yes, shortcrust works well and gives a more crumbly, less crispy base. Shorten the baking time slightly so it doesn't dry out.

Should I remove the rind from the maroilles?

It's not necessary, the rind melts too and adds flavor. If your guests are sensitive to strong smells, remove it, the cheese stays just as melty.

How do I keep the pastry from getting soggy under the onions?

Let the onions cool and drain well before topping, and don't add too much heavy cream. Pricking the pastry and baking in a hot oven also help keep it crisp.

Can I make individual tarts or one large tart?

Both work, the recipe makes six individual rectangles for an elegant starter. One large tart to share needs a few extra minutes in the oven.

Can a Flemish style maroilles tart be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Flemish style maroilles tart?

Allow 55 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a Flemish style maroilles tart?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Flemish style maroilles tart cost?

About €1.80 per person, that's €10.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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