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The appetizer, Regional

Mini maroilles flamiches

Mini maroilles flamiches are small savory tarts from northern France, serving 6 as an appetizer. They take 30 minutes of active work, can be fully made the day before, and reheat in 5 minutes right before guests arrive. The recipe is easy, costs €1.30 per person, and the key is cutting the cold maroilles into neat cubes.

A little trip to northern France with golden mini maroilles flamiches, best served with an ice-cold blonde beer.

Mini maroilles flamiches
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.30
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Melted maroilles in a creamy egg filling gives these mini flamiches a bold, almost pungent flavor that stands apart from classic puff pastry appetizers. The shortcrust stays crisp under the creamy filling, and the small cheese cubes melt into soft pockets you find in every bite.

It's a bite-sized specialty from northern France, perfect for an autumn or winter cocktail party, a family dinner, or a get-together with friends who appreciate cheeses with real character. Serve them with an ice-cold blonde beer at the start of the evening, they set the tone for a generous, no-fuss meal.

The schedule

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

  1. The day before 2 steps
  2. The same day 2 steps, 22 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

The day before, line the pan with pastry rounds and cut the maroilles into cubes to keep chilled. The same day, make the egg mixture, fill the shells, and bake for 22 minutes. Right before guests arrive, reheat the flamiches for 5 minutes in a hot oven, then serve them warm.

The ingredients

6 people

Dairy

  • Shortcrust pastry 2
  • Maroilles cheese 250 g
  • Heavy cream 15 cl
  • Eggs 2

Pantry

  • Pepperoften in the pantry 1 pinch
  • Nutmegoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut rounds from the pastry sheets with a cookie cutter and line a buttered mini muffin pan.

    Prick the bottom of each tartlet with a fork to keep it from puffing up.

  2. Cut the maroilles into small cubes and keep it chilled in a closed container, it has a strong smell, your fridge will thank you.

    Cut it cold straight from the fridge, it's much easier to cut into neat cubes.

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

  1. Whisk the eggs with the cream, pepper, and nutmeg, without adding salt, the maroilles is already quite salty.

    Whisk gently to avoid foaming, the mixture will stay smooth and brown better.

  2. Divide the maroilles cubes among the shells, pour the egg mixture over them, and bake at 180°C. 22 min

    Fill only three quarters full, the mixture puffs up a bit and would overflow otherwise.

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

  1. Put the flamiches back in a hot oven for 5 minutes so they regain their crispness. 5 min

    The oven needs to be very hot, 190°C, to brown the top without drying out the inside.

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

  1. Serve them warm on a wooden board.

    They're better warm than piping hot, the cheese has time to firm up a bit.

Our tips to get it right

  • Butter the mini muffin pan generously, melted maroilles tends to stick more than most cheeses.
  • Let the flamiches cool a few minutes before unmolding them the day before, they hold together better and come out without breaking.
  • If you don't have a cookie cutter, cut the rounds with a glass slightly wider than the pan's cavities.

The variations

  • Swap the maroilles for reblochon for a milder version that's less assertive, a good option for guests less used to strong cheeses.
  • For a quicker version, use just one sheet of shortcrust and cut squares instead of rounds, skipping the unmolding step.
  • Add a pinch of cumin to the egg mixture for a subtle spiced note that pairs well with the maroilles.

What to serve it with

  • Ice-cold blonde beer
  • Endive and walnut salad
  • Braised endives afterward

Storage

Baked flamiches keep for 2 days in the fridge in a closed container. Reheat them for a few minutes in a hot oven to bring back the crisp texture, better than the microwave which softens the pastry.

Questions about this recipe

Can you replace maroilles with another cheese?

Yes, Époisses or Livarot will give a similarly bold result. Reblochon or Vacherin also work well for a milder version.

Should you remove the rind from the maroilles before cutting it?

Not necessarily. Only remove the orange rind if it's very thick, since it actually gives the melted cheese more character.

Can these flamiches be made as one large tart instead of minis?

Yes, pour all the filling into a classic tart pan and bake for about 30 minutes. Slice it into pieces once warm for serving as an appetizer.

How many mini flamiches does this recipe make?

With two shortcrust sheets and a mini muffin pan, you'll usually get between 24 and 30 mini flamiches, depending on the size of your cavities.

Can mini maroilles flamiches be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make mini maroilles flamiches?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in mini maroilles flamiches?

About 210 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 mini maroilles flamiches cost?

About €1.30 per person, that's €7.80 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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