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1
Prepare the dough: Place the milk, yeast, and a quarter cup of the flour in a large mixing bowl.
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2
Stir until thoroughly blended and let sit to proof the yeast, about five minutes.
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3
Stir in the remaining flour, the salt and eggs, and mix thoroughly.
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4
Gradually work in the butter, then turn the dough onto a floured surface.
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5
Knead until smooth, about five minutes, adding additional flour as needed.
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6
The dough should be soft and slightly sticky.
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7
Place the dough in a large bowl, cover and let rise at room temperature until doubled in bulk, about one and a half hours.
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8
Preheat the oven to 375 degrees.
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9
Generously butter a 10 1/2-inch round ceramic baking dish.
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10
Punch down the dough and spread the dough over the bottom of the baking dish.
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11
Do not build up the sides, as in a normal tart.
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12
Prepare the topping: If the Maroilles rind is particularly hard, remove it.
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13
Otherwise, cut the cheese into thin slices and place them evenly on top of the dough.
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14
(If using Veritable Chaumes, remove the rind).
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15
Whisk the egg, egg yolk and creme fraiche in a small mixing bowl until well blended.
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16
Pour this mixture over the cheese and spread it to the edge of the dough.
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17
Dot the top with the butter and sprinkle generously with salt, pepper and nutmeg.
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18
Bake until the top is brown and bubbly, about 35 minutes.
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19
Cut the tart into wedges and serve.
