Tarte aux Maroilles

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then bind with cold water and chill for 30 minutes. Roll out the pastry and line a 28cm tart tin, prick the base and bake blind at 200°C for 12 minutes. Remove the rind from the Maroilles cheese, cut into chunks and distribute over the pastry base. Whisk together the eggs, cream, finely chopped shallots, white pepper and nutmeg, then pour this custard mixture over the cheese. Bake at 180°C for 30-35 minutes until the filling is set but still slightly creamy in the centre. Allow to cool for 5 minutes before serving warm.