Flamiche de Dinant

I have a postcard from the 1970s with a retro-looking scene of a flamiche surrounded by a plate of the traditional Romedenne cheese, a bottle of Burgundy and a carved wooden mould for making couque de Dinant. On the back is a recipe for making flamiche that is exactly what a woman in bakery Defossez in Dinant generously taught me last year. It isn’t very complicated at all, but the secret lies in how you handle the filling. Whisk it all toget