The tartle of maroilles

Tartle of “maroilles”

Tartle of "maroilles" is a main course dish found in a dinner setting. Also referred to as Flamiche with maroilles, the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of bread dough type for example), on which is placed a maroilles cut in a sliced form while preserving the crust. Finally, added to the dough, thick fresh cream is mixed with egg yolk and put in the oven until crisp.

On other Wikimedia projects

Tart in maroilles (cookbook), on WikibooksThe tart in maroilles or flamiche in maroilles is a culinary specialty of Thiérache and Avesnois.

Description

A tart with maroilles is generally made with a leavened dough (of bread dough type for example), on which is placed a maroilles cut in slice while preserving the crust. Add thick fresh cream mixed with egg yolk and put in the oven.

Goyère The goyère, specialty of Valenciennes ( city of France), is distinguished from the traditional flamiche by its soft Swollen.