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The main dish, Regional

Maroilles tart with green salad

Maroilles tart is a savory pie from northern France, creamy and bold, for 6 people, with 25 minutes of active work. You make it in the morning and reheat it right before guests arrive, at an easy difficulty level and a cost of €3.00 per person. Success depends on spreading the cheese evenly and keeping the custard lightly salted, since the cheese is already salty.

I've got a tart from northern France for you, creamy, bold, with that maroilles smell filling up the whole house.

Maroilles tart with green salad
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.00
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Maroilles tart smells strong coming out of the oven, and that's exactly the point. Under the golden crust, the cheese melts into a custard of cream and eggs, softened by sweet onions that take the edge off the maroilles. The texture stays creamy, never dry, and the flavor settles in gently once you're actually eating it.

This is a tart to bring out for a winter dinner with friends, a Sunday family meal, or any evening where you're not afraid of a cheese with character. It fits easily into a simple menu, with a well dressed green salad on the side, and it makes an impression without demanding much time in the kitchen.

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 4 steps, 40 min
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step

In the morning, blind bake the crust, soften the onions, fill the tart, and mix the custard, then keep it refrigerated until your guests arrive. Right before they arrive, bake the tart for 30 to 35 minutes, or reheat it for 10 minutes if it already baked earlier. At serving time, cut generous slices and bring out the dressed salad alongside it.

The ingredients

6 people

Dairy

  • Shortcrust pastry 2
  • Maroilles cheese 350 g
  • Heavy cream 25 cl
  • Eggs 3
  • Milk 10 cl
  • Butter 20 g

Fruits and vegetables

  • Onions 2
  • Green salad 2

Pantry

  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Fine saltoften in the pantry 1 tsp
  • 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. Roll out the pastry into a buttered tart pan, prick it with a fork, and blind bake it for 10 minutes at 180°C. 15 min

    Cover it with parchment paper and dried beans so it doesn't puff up.

  2. Cook the sliced onions in the butter over low heat until translucent. 15 min

    Add a spoonful of water if they start sticking, they should soften without browning.

  3. Cut the maroilles into slices and spread it over the crust along with the onions. 5 min

    A runny maroilles cuts more cleanly with a knife run under hot water.

  4. Whisk the eggs with the cream, milk, nutmeg, and a bit of pepper, then pour over the filling. 5 min

    Go very light on salt, the cheese is already quite salty.

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

  1. Bake for 30 to 35 minutes at 180°C until the tart is golden and puffed. 35 min

    If you baked it in the morning, reheat it for 10 minutes in a gentle oven before serving.

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

  1. Serve the tart warm, in generous slices, with a salad dressed in cider vinegar.

    The acidity of the cider vinegar cuts through the cream and cheese.

Our tips to get it right

  • Pick a well ripened maroilles, almost runny, it melts better into the filling than a young, firm one.
  • Blind bake the crust properly before filling it, otherwise the bottom stays soggy under the liquid custard.
  • Let the tart rest 5 minutes out of the oven before slicing, the pieces hold together better.

The variations

  • Swap the maroilles for reblochon for a milder, less distinctive version.
  • Add cooked bacon bits with the onions for a richer tart, though it won't stay strictly vegetarian.
  • For a quicker version, skip blind baking the crust and add 5 minutes to the final bake.

What to serve it with

  • Green salad with cider vinegar
  • A chilled dry cider
  • A light soup to start

Storage

The tart keeps for 2 days in the refrigerator in a closed container. Reheat it for 10 minutes in a gentle oven, covered, so it doesn't dry out. Freezing isn't recommended, the custard turns greasy and grainy.

Questions about this recipe

Can you use a different cheese instead of maroilles?

Yes, reblochon or époisses both work well, with reblochon giving a milder result. Keep the same quantity to maintain the balance of the filling.

Do you need to remove the maroilles rind?

It's not required, the rind melts and adds flavor. If you prefer a milder taste, scrape it off before slicing the cheese.

Can you make this tart with puff pastry instead?

Yes, puff pastry gives a crispier base than shortcrust. Blind bake it for a few minutes anyway so it doesn't go soft under the custard.

How do you know the tart is fully baked?

It's ready when the top is golden and puffed, and the center no longer jiggles when you gently shake the pan. A knife inserted in the middle should come out just barely moist.

Can a maroilles tart with a green salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a maroilles tart with a green salad?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a maroilles tart with a green salad?

About 640 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 maroilles tart with a green salad cost?

About €3.00 per person, that's €18.00 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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