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Flamiche dinantaise
Flamiche de Dinant: rich hot tart of strong soft cheese, eggs and butter
BelgianThe flamiche of Dinant is eaten only one way: straight from the oven, so hot it burns the fingers, as the townspeople say. It is a rich, wobbly tart of strong fresh boulette or Herve-style cheese beaten with eggs and plenty of butter on a thin yeasted base, and Dinant's 'Confrérie de la Flamiche' still holds an annual tasting. Boulette and Herve cheeses are usually made with animal rennet; a strong vegetarian soft cheese mixed with fromage frais works. A common mistake is letting it cool; it sets and loses its creaminess. Chef's tip: serve it the moment the top puffs and turns golden.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the base
- 7 oz plain flour
- ½ tsp salt
- ½ cup warm milk
- 1 egg
For the filling
- 5 ½ oz fromage frais
- 3 eggs
- 3 ½ oz soft butter
- ½ tsp black pepper
- ¼ tsp salt
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Method
0/5 doneStep 1: Mix 7 oz plain flour, ⅛ oz fast-action dried yeast, ½ tsp salt, ½ cup warm milk and 1 egg into a soft dough. Rise 45 minutes.
Step 2: Heat the oven to 425°F (fan 400°F). Roll the dough thin to line a buttered 26 cm tart tin.
Step 3: Beat 7 oz strong soft cheese (boulette or vegetarian alternative), 5 ½ oz fromage frais, 3 eggs, 3 ½ oz soft butter, ½ tsp black pepper and ¼ tsp salt until smooth and pour into the case.
Step 4: Bake for 25–30 minutes, until puffed and golden on top.
30 minStep 5: Serve at once, very hot. Common mistake: letting it cool; it loses its creaminess.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 15 g
- Carbs
- 20 g
- Fat
- 35 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does flamiche dinantaise take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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