Mix the flour, salt and butter by hand. Add the egg yolk, knead the dough, occasionally adding a little water, to a supple but not too soft texture. Chill for 30 minutes. Butter and flour the baking pan, line with the dough and keep chilled while preparing the topping. Scrape the cheese, mash it up with a fork adding the cream, the 2 egg yolks and the sifted flour. Taste before seasoning with salt and pepper. Whisk the egg whites firm and fold gently into the smooth mixture. Spread over the pastry and bake on 350 F. When the tart has started to color, cover with buttered wax paper, leave to cook until the crust is done.
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9 or 10 inch round baking pan
For the pastry:
1 2/3 cups flour
1 pinch salt
1/2 cup butter
1 egg yolk
very cold water
For the garnish:
a Maroilles cheese
1 3/4 oz cream
2 eggs
2 tbsp flour
salt, pepper
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30
mn
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55
mn
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We recommend serving a red Sancerre with this cheese tart.
