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

  

For the dough : 250 gr of flour 4 eggs 1 pinch of salt 1 dl of whole milk 50 gr of butter
Photo: Flickr
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 the Romedenne, which gives the unique flavor to this regional dish.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Dinant Flamiche  

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.
For the dough : 250 gr of 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 the Romedenne, which gives the unique flavor to this regional dish.
Photo: Flickr
a recipe guide for the amateur chef Belgian Cuisine