Endives, known locally as chicory, are a beloved specialty of Nord-Pas-de-Calais. To prepare, clean 8 endives and remove their bitter core. Melt 50g butter in a saucepan, add a touch of powdered sugar and water, then braise for 15 minutes until tender. Wrap each in a slice of cooked ham and arrange in a gratin dish. For the béchamel, melt 100g butter, stir in 4 tbsp flour, then whisk in 400ml milk until thickened. Season with salt and pepper. Pour over the chicory, sprinkle with grated cheese, and bake at 210°C for 30 minutes. A true regional classic from generations of home cooks.
Maroilles, the region's iconic pungent cheese, shines in this simple tart. Line a pie pan with bread dough. Scrape and slice the Maroilles, layering it on the base. Mix a beaten egg yolk with 20cl heavy cream and pour over. Bake at 240°C for 15 minutes until golden. Serve hot alongside a fresh green salad for an authentic taste of Nord-Pas-de-Calais.
This lightly brioche-like pie topped with melting brown sugar makes the perfect dessert or snack. Dissolve 10g baker's yeast in a little water. In a bowl, form a fountain with 300g flour, add 30g caster sugar, a pinch of salt, and 150g diced softened butter. Incorporate the yeast mixture and a beaten egg, kneading until smooth and non-sticky. Shape into a ball, chill for 2 hours. Roll to 5mm thick, fit into a mold, and prick the base. Beat 1 egg with 10cl milk and 10cl cream, pour over 150g brown sugar sprinkled on the dough. Dot with butter knobs and bake at 210°C for 30 minutes. Cool and serve for a indulgent treat rooted in local tradition.
