Époisses and Maroilles savoury tartlets

It’s funny how sometimes there are phases in my blog. I recently suggested some flowing cream chesse tarts. Here I am working with my pastéis molds, but that’s normal, because I just gave a pastéis de nata workshop. There is still some dough left over and the students ask me what else we can do with it. I thought of these Epoisses and Maroilles tarts to make a savory version. You can use the crunchy puff pastry of the pastéis (recipe HERE), but I suggest another version with semi-salted butter, which will be more crumbly.

Rich in cheese, they are delicious with a good green salad.

Feel free to check out my online grocery store where I focus on Oh My Tea products.

Recipe for 24 tarts :

Puff pastry with salted butter :

300g of flour T55
145g of water
180g of semi-salted butter

Cream:

250g of epoisses
150ml whole milk
150ml full fat cream
3 eggs
125g of maroilles
salt, pepper, nutmeg

Prepare the puff pastry especially for this recipe.

Place the flour in a container or in the bowl of a food processor. Add the 145g of water.

Start mixing by hand to feel if the flour needs a little more water. If you knead directly in the machine, the water will collect around the hook and the dough will not form. You will have to add water when in reality it does not necessarily need it. So start with your fingertips and then add a tiny bit of water only if the dough needs it.

Once this is done, you can knead by hand or with a hook for 5-10 minutes until the dough is soft to the touch.

Put it in a stretch film for 1 hour in the fridge to relax it.

After this time, place on a floured work surface.

Spread it out in a rectangle twice as long as it is wide. Place the semi-salted butter (not too cold) in the center of the dough. The butter should be of uniform thickness.

Close the dough over the butter, seal the joint and turn the dough 90°.

Spread it out in a rectangle this time 3 times as long as it is wide. Fold the dough into thirds.

Then turn it 90°. You have done a simple trick. Flour the top and bottom of the dough well.

Repeat this operation (spread out into a rectangle 3 times as wide, fold in 3 and rotate 90°).
This time roll out the dough into a large rectangle.

With a brush or with your hands, lightly soak the paste with cold water over its entire surface. Make sure the entire surface is a little wet. This will allow us to roll the dough on itself. Wipe off the excess with a paper towel. If there is too much water, the dough will not stick while rolling up. It just has to be sticky.

Roll up the dough lengthwise.

Then roll up the dough this time, being careful not to have any air.

Trim the ends with a knife and cut the resulting sausage in half. Spread very soft semi-salted butter over the entire surface to protect the dough from drying out. Wrap the dough in cling film and keep in a cool place while you continue the recipe.