Flamiche au Maroilles

This is one of the recipes that I learned with Jeffrey Hamelman at the King Arthur Flour Baking Education Center, delightful! It is a brioche based "tart" full of  rich flavors.

Maroilles is a cow's-milk cheese made in the region of Nord-Pas-De-Calais in northern France, from where it obtained its AOC in 1976. It has a strong smell and it is quite salty, therefore I suggest you not to add salt to the recipe, the cheese will do it for you.

Ingredients
128 gr Brioche dough  
128 gr Maroilles cheese, shredded
170 gr Crème fraiche  
2 Large free range eggs
Pepper to taste

1. Preheat your over to 375°F/ 190°C. Roll out the brioche dough to 2mm. Fit ino a 9" fluted tart mold. Set aside and let rest for an hour.
2. Whisk together the crème fraiche, eggs and pepper. 
3. Spread cheese over the brioche and pour the egg mixture over the cheese. 
4. Bake the flamiche for about 30 minutes. It will be puffed and golden when fully baked.

Enjoy!