Tarte Au Maroilles (Maroilles Cheese Tart)

• 1/2 cup lukewarm milk
• 2 1/2 teaspoons, or 1 package, active dry yeast
• 2 to 2 1/4 cups unbleached flour
• 1/2 teaspoon salt
• 2 eggs
• 6 tablespoons unsalted butter, at room temperature
• 1 small ripe Maroilles cheese (about 8 ounces) or 8 ounces ripe Veritable Chaumes or extra-sharp Cheddar cheese
• 1 egg
• 1 egg yolk
• 1/2 cup creme fraiche or sour cream
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• Freshly grated nutmeg to taste

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

milk, yeast, flour, salt, eggs, unsalted butter, maroilles cheese, egg, egg yolk, creme fraiche, unsalted butter, salt, nutmeg

Taken from cooking.nytimes.com/recipes/10552 (may not work)