History

Flamiche is a family of tarts running across Belgium, the Nord and Picardy, each region filling it with what it has. Picardy uses leeks; Abbeville and the Somme bay use leeks and salmon; Dinant makes a curd-cheese version and founded a confraternity for it in 1956. The Avesnois version, the one Lille eats, uses maroilles, the washed-rind cheese first made by a monk at the Abbey of Maroilles in 962. It reaches the table hot and is meant to be cut in wedges and eaten with beer.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten, Milk

Make it at home

Yield Serves 6Hands-on 30 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 300g strong white flour
  • 10g fresh yeast
  • 150ml warm milk
  • 1 egg
  • 60g butter, softened
  • 1 teaspoon salt
  • 300g maroilles, rind removed and sliced
  • 200ml creme fraiche
  • 2 egg yolks
  • Black pepper

Method

  1. Dissolve the yeast in the warm milk, then work in the flour, salt, egg and butter to a soft dough.
  2. Cover and prove for 1 hour until doubled in size.
  3. Roll out to fit a 28cm tart tin, pressing the dough up the sides, and prove again for 20 minutes.
  4. Beat the creme fraiche with the egg yolks and plenty of pepper.
  5. Lay the maroilles across the base and pour the cream mixture over it.
  6. Bake at 200C for 30 minutes until the top is bronzed and the centre no longer wobbles.
  7. Rest for 10 minutes before cutting, and serve with a blonde beer.

Tip from the editors. Take the rind off the maroilles. Left on, it goes leathery in the oven and drags on the fork.

Where to eat flamiche au maroilles

Flamiche au maroilles in Lille

Bierbuik ★ 4.3

€€ French regionalVieux LilleUntil 01:00 Thursday and Friday, 02:00 Saturday

Bierbuik's brewpub on Rue Royale in Lille runs to 01:00 on Thursday and Friday and to 02:00 on Saturday, and the kitchen stops at 23:30 then.

TryFrites sauce maroilles

TipOn those three nights the bar outlasts the kitchen, so order food before 23:30.

Directions

Estaminet La Ch'tite Brigitte ★ 4.2

€€ French regionalVieux Lille

La Ch'tite Brigitte on Rue des Bouchers in Lille is Clément Richevaux's estaminet, built on the northern dishes his grandmother Brigitte cooked.

OrderThe maroilles croque-monsieur, or the mixed northern platter.

TipThe room takes bookings only, and it spreads across two shopfronts on Rue des Bouchers.

Directions Book

All Lille signature dishes →

More cities are in research. Want flamiche au maroilles covered somewhere specific? Tell us where you want to eat.

Browse all dishes →