Utilisateur:Alexane B lycéefénelon/The tartle of maroilles

Tartle of “maroilles”

Other name Flamiche with maroilles Place of Origin : Thiérache, Avesnois Place in main : course or main course Operating temperature : Hot Ingredients : Pasta, maroilles, butter and Crème fraîche Accompaniment : salad, salad of chicory, delicatessen, cider or wine.

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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 crème fraîche mixed with egg yolk and put in the oven.

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