Recipe of the month : Goyère au Maroilles (Maroilles Cheese Tart) [fr]
Our chef Sebastien Baud shares once again one of his favourite recipe. This month, discover with him the famous "Goyère au Maroilles". Bon appétit !
This month we are bidding goodbye to Champagne-Ardenne and heading towards Picardie, which comprises three departments: Aisne (02, capital Laon), Oise (60, capital Beauvais) and Somme (80, capital Amiens). From the banks of the Channel to its deep forests, Picardy features a rich terroir and a highly developed agriculture.
The region boasts several “Appellation d’Origine Contrôlée” (AOC) labels: pre-salted lamb, Maroilles and Neufchatel cheeses, champagne, Calvados… but also other typical products uch as Soissons beans, potatoes, duck, Rollot cheese, eel and game.
Today, I am sharing a typical recipe from this region, the « Goyère aux Maroilles », which is a Maroilles cheese tart. This fresh cheese tart, made with “fromage blanc” (a thicker, strained yogurt comparable to Greek yogurt) and originally flavored with brown sugar and orange blossom water, dates back to the Middle Ages. With its strong taste of ripe Maroilles, this tart is now usually served as an appetizer, and served very warm.
Savory tarts and traditional cakes are the most renowned specialties from Picardie, but one must not forget the large variety of terroir products, which are the basis of many local gastronomic specialties. To name a few: carrots from Saint-Valery-sur-Somme, watercress from Fontaine de Bresles, endive from Ponthieu and Santerre, Crosne (a local tuber vegetable) from Marquenterre, picklelweed from Baie de Somme, rhubarb from Abbeville, apples from Vimeu and Amiénois.
The Maroilles was born in the year 960, from a cheese made in the 7th century by monks from the Abbey of Maroilles, the « Craquegnon ». Upon a request from Enguerrand, the bishop of Cambrai, the cheese was aged for a long time, and soon took on the name of “Maroilles”. It became a product required from peasants, as part of the “dîme” tax levied by the church.
Maroilles is made with renneted milk. Once unmolded, the cheese is salted, and placed in a ripening room , where it takes on a light-blue dusting of mold. After the mold has been brushed off, the cheese is placed in a cellar where it ages following the natural process.
The Maroilles has a distinctive scent and the strong taste of terroir. Its average weight is 700 grams, with an ideal maturing period of five to seven weeks.
You will certainly be able to find Maroilles at Murray’s cheese, at the Grand Central food court on 43rd street and Lexington (At the center of the Market).
• . 1 short pastry
• . 1/2 a Maroilles cheese, well matured
• . 200 g « fromage blanc » or greek yogurt
• . 3 eggs
• . 2 c. à s. crème fraîche
• . nutmeg
• . salt, pepper
• - Preheat the oven to 350°F.
• - Prepare the short pastry and place it in your tart pan.
• - Cover the pastry with parchment paper and place beans, lentils,… or ceramic pie weights on top.
• - Bake the pastry for 10 minutes.
• - Allow the pastry to cool down.
• - Mix the fromage blanc and the Maroilles together, crumbling the Maroilles with a fork.
• - Lightly beat the eggs (like an omelette) and add to the cheese.
• - Season with salt, pepper and nutmeg.
• - Add the crème fraîche.
• - Pour the cheese mixture over the pre-baked pastry.
• - Cook for another 30 minutes at 350°C.
With these words by Colette, which I find very amusing, I wish you all a « Bon appétit », and look forward to seeing you soon!
« If you are not capable of bit of sorcery, you shouldn’t bother cooking »
If you have questions, comments or recipes you would like to share, feel free to email me at firstname.lastname@example.org