An open tart of yeasted dough baked with maroilles and cream until the cheese collapses into the base. The Avesnois version of the northern savoury tart.

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.

2 editor picks for Flamiche au maroilles in Lille, ranked by editorial score. All Lille signature dishes · Flamiche au maroilles across every city.