Flamiche au Maroilles (Maroilles Tart)
Flamiche au Maroilles, a traditional recipe from the North of France was born on a day when a woman went to Dinant to sell her farm products at the market.
(including one for the dough)
Dissolve the yeast in warm milk.
Make a well in the flour and pour the milk / yeast mixture, one egg, and melted butter.
Mix and knead slightly until getting an elastic dough.
Upon formation of the dough, add the salt and knead for 3 minutes. Form a ball.
Cover the dough and let rise for one hour at room temperature and away from drafts.
Preheat oven to 410 F.
Roll out the dough and place on a 12" tart pan.
Prick the dough, cover and let it rise again for 10 more minutes.
Meanwhile, beat the two remaining eggs and the creme fraiche. Add salt and pepper.
Spread ¾ of this mixture over the dough, add slices of maroilles, and pour over the last quarter of the egg and creme fraiche mixture.
Bake for 12 to 15 minutes.