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escargot and maroilles cheese pastries


Rate this recipe 4.1/5 (19 Votes)


  • 24 esgargot without shells
  • 3.5 oz maroilles cheese*
  • 1 cup heavy cream
  • salt, pepper,
  • puff pastry
  • *f you cannot find maroilles cheese substitute a rather soft strong cheese like Reblochon, Munster, Morbier, etc.


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Expensive


Step 1

Preheat oven to 350 ° F
Cut puff pastry into rounds with a cookie cutter and bake for 10 minutes.

Step 2

Melt maroilles in cream.

Step 3

Sauté the escargot and then add the sauce and heat 5 min.

Step 4

Top your pastry round with the escargot and add some sauce.

Step 5


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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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escargot and maroilles cheese pastries Round Breton Treats