The cake base: sieve the flour, make a well and pour in the
beaten eggs, the soft butter and a pinch of salt. Pour the milk
into spoons and knead into a smooth dough. Let the dough ball
rest for 30 minutes under a damp cloth and knead again. Roll
out the dough in a circular fashion.
The filling: mix the cheese with the beaten eggs and soft
butter to a homogeneous mass. Fill the cake base with it.
Bake in a preheated oven at 200°C for 40 minutes. Serve
immediately.
Dinant flamiche
ingredients - info
For the dough :
250 gr of pastry flour
4 eggs
1 pinch of salt
1 dl of whole milk
50 gr of butter
For the filling:
150 gr Romedennese cheese
from Dinant
(or another fat white cheese)
100 gr of butter
4 eggs
There are many similar cheesecakes, but the flamiche of
Dinants is undoubtedly the best known. It is the cheese,
the ‘boulette de Romedenne’, which gives the unique
flavor to this regional dish.
The cake base: sieve the flour, make a well
and pour in the beaten eggs, the soft butter and
a pinch of salt. Pour the milk into spoons and
knead into a smooth dough. Let the dough ball
rest for 30 minutes under a damp cloth and
knead again. Roll out the dough in a circular
fashion.
The filling: mix the cheese with the beaten
eggs and soft butter to a homogeneous mass.
Fill the cake base with it.
Bake in a preheated oven at 200°C for 40
minutes. Serve immediately.
ingredients - info
For the dough :
250 gr of pastry flour
4 eggs
1 pinch of salt
1 dl of whole milk
50 gr of butter
For the filling:
150 gr Romedennese
cheese from Dinant
(or another fat white
cheese)
100 gr of butter
4 eggs
There are many similar cheesecakes, but
the flamiche of Dinants is undoubtedly the
best known. It is the cheese, the ‘boulette
de Romedenne’, which gives the unique
flavor to this regional dish.
Dinant flamiche
taste and tradition
