Flamiche was a Flemish bread tart filled with cheese custard, and then it morphed into something quite different. Traditionally made with leek in Picardy, it is now associated with a quixotic range, from the simple yet satisfying butter, egg and cheese filling to the complex asparagus, cheese and haddock filling.
The pastry is either puff, short crust or the original bread-cake dough of legend.
The choice of cheese makes the difference between a good flamique and an indifferent one. In Dinant they use boulette de romedenne but maroilles is popular. We think chaource is a good choice. Any soft cheese of Belgian and French origin is suitable.
The Royale Confrérie des Quarteniers de la Flamiche Dinantaise celebrate this iconic tart and its relationship with the town of Dinant where the flamiche legend originated with a Romedenne farmer. On the road to Dinant with the products of her farm to sell at market, she stumbled and fell. Her butter, cheese and eggs were crushed by the fall. Alarmed at the potential disaster she ran to a friend’s house. Her friend was baking bread and a solution was found. She rolled the dough thin, placed it in pie tins and filled them with the butter, egg, cheese mixture.
- 150 g white wheat flour
- 125 g butter
- 100 g fine semolina
- 60 ml milk, warmed
- 1 small egg, beaten
- 5 g yeast
- Salt, large pinch
Dissolve yeast in warm milk. Rub butter into the flours, add the salt, egg and yeasty milk. Form into a loose ball, leave to rise at room temperature for an hour. On a clean floured surface roll out the dough to a thickness of 3 mm, press into two round trays, around 20-22 cm, leaving a little of the dough to overlap the rim. Leave to rise, about 30 minutes.
- 12 eggs
- 200 g boulette de romedenne cheese / maroilles cheese, grated from chilled
- 125 g butter
Beat the butter into the eggs. Pour this mixture onto the dough in the trays, season. Bake at 200°C for 30 minutes, adding the cheese to each tray 10 minutes before end of cooking.
- 250 ml crème fraîche
- 200 g chaource cheese, grated from chilled
- 150 g haddock, poached in 100 ml milk with thyme leaves, cut into small pieces
- 150 g smoked haddock, cut into small pieces
- 2 eggs
- 50 g asparagus / long green beans, blanched in hot water for 3 minutes, drained and dried
Beat the eggs into the crème fraîche, then whisk in the soaking milk from the haddock. Arrange the asparagus or beans on the dough in the trays. Follow with the fish pieces. Pour the egg custard on top, season. Bake at 200°C for 45 minutes, adding the cheese 10 minutes before end of cooking.
- 1.2 kg (4) leeks, tough ends of green section removed, white section sliced thin
- 200 ml crème fraîche
- 2 eggs
- 60 ml milk
- 50 g butter
- 10 g salt
- 5 g black pepper
- 1 tsp rapeseed oil
Sauté leeks in the butter and oil over a low heat for about 30 minutes until they are soft, leave to cool. Place the leeks on the dough in the trays. Beat the eggs into the milk and crème fraîche. Pour this mixture on top, season. Bake at 210°C for 35 minutes.
INDIGENOUS INGREDIENTS = Asparagus | Boulette de Romedenne | Cheese Chaource Cheese | Maroilles Cheese | Crème Fraîche | Leek | Smoked Haddock