Northern France Tourism : official website

Flamiche Maroilles tart

But what is Maroilles?

Maroilles comes from the village of the same name, and takes all its flavours and notoriety from the Avesnois and Thiérache bocage, its land, where cows graze in luxurious, green, open spaces surrounded by hedges. Maroilles is an unctuous, soft cheese with a washed rind, slightly covered with blue mould. It is then brushed. After several weeks in a brick ripening cellar, typical of the Avesnois area, a red-orange rind evolves naturally. The Maroilles is ready for your cheese platter. If you are wary of the strong, blunt taste, once it is cooked, the taste is softened. Cook it in the most traditional way - in a “Flamiche”

  • Maroilles
  • © XN - Ph Olivier

It is different from the “Goyère” which mixes Maroilles with “fromage blanc”. So here is the traditional recipe for the Maroilles tart: leavened dough (home-made is always better and a pleasure to watch by the fireplace) on which you place thin slices of Maroilles (with its golden rind). Cook for 20 minutes and it’s ready to go. All you have to do now is take a seat and taste your tart with a local beer.

The Maroilles cheese tart
  • The Maroilles cheese tart
  • © Lightmotiv






15 - 20 minutes



1/2 Maroilles (380g) ● 200g flour ● 1 coffee cup of lukewarm milk ● 2 eggs ● 10g baker’s yeast ● 80g butter ● 1 pinch of salt


Mix the 2 eggs with the flour to start the leavened dough. Add the melted butter. Beat and add the yeast to the lukewarm milk. Spread the dough in a buttered pie dish. Leave it to rise for 1 hour at room temperature. When the pastry has risen, cover it completely with thin slices of Maroilles. Put in the oven for 15 to 20 minutes. Discover other recipes with Maroilles.

A Maroilles Flamiche tart with salad and beer
  • A plate of Maroilles Flamiche
  • © Xavier Nicoastrate