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
2 egg yolks - 10
1 egg - 11
250 ml liquid cream - 12
salt - 13
pepper - Total weight: 1,890 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.
Prepare mixture by mixing with a whisk: 2 egg yolks, 1 egg, 250 ml liquid cream, salt and pepper.
Set aside.
Set aside.
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 |
| 3,867 Kcal or 16,190 Kj | 118 gr | 234 gr | 372 gr |
| 193 % | 46 % | 22 % | 56 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 205 Kcal or 858 Kj | 6 gr | 12 gr | 20 gr |
| 10 % | 2 % | 1 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,867 Kcal or 16,190 Kj | 118 gr | 234 gr | 372 gr |
| 193 % | 46 % | 22 % | 56 % |
How much will it cost?
Source
Nicolas.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Involtinis, Paris flan filling, Green beans "Napoléon", Endive and beer soup, Firied fillet of sea bream with polenta, ... 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: Melting Epoisses on toast , Avengers' potatoes, Potato wallets, Grandma's salad, Baked potoatoes with herb butter or cream , ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with diced vegetables and flax seeds, Lumberjack turnovers, Pasta with mustard-cream sauce, Tzatziki, Mussels with arroz negro, ... 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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