For 1 tart, you will need:
- 1
250 g Maroilles cheese - 2
1 Puff or flaky pastry (pâte feuilletée) - 3
1 leek - 4
1 shallot - 5
3 tablespoons olive oil - 6
4 potatoes - 7
125 g small pieces of bacon (optional) - 8
1 tablespoon vinegar (optional) - 9
500 g Quiche filling mixture - 10
salt - 11
pepper - Total weight: 2,050 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 37 min. | 50 min. | 2 hours 27 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Line the mould or tin with pastry, prick base all over, then keep in the fridge.
Stage 2 - 40 min.
Peel 4 potatoes, wash and cook them in salted water, until they are just tender.
Stage 3 - 5 min.
Allow to cool then cut into fairly thick slices.
Stage 5 - 5 min.
Heat 3 tablespoons olive oil in a pan over medium heat, add sliced shallot, salt and pepper and cook for a minute or two.
Add leek, salt and pepper, and cook a few minutes without letting it colour.
Set aside.
Add leek, salt and pepper, and cook a few minutes without letting it colour.
Set aside.
Stage 6 - 5 min.
If you wish to add 125 g small pieces of bacon, cook in a frying pan without fat and add, at the last minute, a tablespoon of vinegar.
Set aside.
Set aside.
Stage 7 - 3 min.
Cut 250 g Maroilles cheese into thick slices, including crust.
Stage 8 - 5 min.
Stage 9 - 3 min.
Preheat your oven to 410°F (210°C).
Put a layer of leek into the pastry case.
Put a layer of leek into the pastry case.
Stage 10 - 3 min.
A layer of bacon (optional).
Stage 11 - 3 min.
Cover with a layer of potato slices.
Stage 12 - 2 min.
Pour in the mixture.
Stage 13 - 3 min.
Arrange cheese on top.
Stage 14 - 40 min.
And put in bottom of oven for around 30-40 minutes.
Stage 15
The tart is ready when it is nice and golden brown.
Serve to your guests, warm if possible, with a green salad.
Serve to your guests, warm if possible, with a green salad.
Remarks
If you don't have Maroilles cheese, you can use other ones instead. I advise you to go for a rather soft strong cheese like Reblochon, Munster, Morbier, etc.
You can also replace puff pastry by shortcrust.
You can also replace puff pastry by shortcrust.
And to drink?
A good beer, possibly from the northen France, a jenlain for example.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,849 Kcal or 16,115 Kj | 273 gr | 299 gr | 729 gr |
| 192 % | 105 % | 28 % | 111 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 188 Kcal or 787 Kj | 13 gr | 15 gr | 36 gr |
| 9 % | 5 % | 1 % | 5 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,849 Kcal or 16,115 Kj | 273 gr | 299 gr | 729 gr |
| 192 % | 105 % | 28 % | 111 % |
How much will it cost?
Source
Nicolas.
This recipe uses (among others)
 | Quiche filling mixture: You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Leek and fresh tuna tart, Salmon and spinach quiche, Quiche Bretonne, Thin endive tart, ... All |
 | Maroilles cheese: You can check-out other recipes which use it, like for example: Ch'ti mussel tarts, Gratin du Nord, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Smooth mixed vegetable soup, Boeuf (beef) bourguignon, Chicken breasts with tarragon, Pan-fried potatoes, "Day After Pork Belly" Soup, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cervelle de Canut, Tomato ladybirds, Late Winter Soup with Fresh Spinach, Lumberjack turnovers, Scallops with crunchy vegetables and wine sabayon, ... All |
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Your 3 comments or questions on this recipe
- Yes, le Tour demands some very special cooking! There are so many fabulous recipes on your site; I want to try them all. The photos are really helpful. Your chef techniques are advanced for me (I've never made puff pastry from scratch before) but its really fun to try new things. Thank you so much for sharing. My husband really appreciates it too!Posted by Karen may 1st 2009 at 01:05 (n° 3)
- Hi Karen, I Hope that the next published recipes will be good enough for le tour de france...Posted by jh april 15th 2009 at 17:20 (n° 2)
- Thank you so much for this recipe. I made it to celebrate the Paris-Roubaix bike race with the substitute of Munster cheese. Served with green salad as you suggested. We enjoyed it (and the race) very much. I will be looking for more great recipes to cook my way through the Tour de France! Karen from Tennessee, USAPosted by Karen april 13th 2009 at 13:42 (n° 1)
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