Flamiche de dinant

You may Regula Ysewijn safely call her a Flemish master. Not only are her pictures like Rembrandts brought to life, she also educates us in the food and drink culture of earlier times with food pictures and stories. In her new book From waffle to cake, published in early February, Regula pays attention to the rich baking culture of the Low Countries. With stories, with recipes and with beautiful food photos taken in the style of the old Flemish and Dutch masters; from the dark rye bread and honey cake that formed the backbone of a daily feast on the plate to long-forgotten recipes for special occasions. - RECIPE, RECIPE TEXT AND PHOTOGRAPHY: REGULA YSEWIJN

Flamiche de dinant

This is what you need (2 large cakes)

DEEG

500 g patent flour
20 g salted butter, soft
11 g instant yeast
310 ml whole milk, lukewarm
10 g salt

FILING

400-500 g strong cheese (traditional boulette, grated mature cheddar or Gouda cheese)
250 g unsalted butter, cold
18 eggs
2 tsp freshly ground black pepper
½ tsp salt 

Extra: 2 flan moulds with a 27 cm top, a 23 cm bottom and a 3 cm high rim, greased and floured. 

This is how you make it

Make the dough: place the flour, butter, yeast and salt in a large bowl or the bowl of an electric mixer fitted with the dough hook. Pour in the milk and knead for about 10 minutes, until the dough is smooth. Cover the bowl and let the dough rest for 1 hour.
Preheat the oven to 220°C (do not use the hot air setting).
Roll out the dough until it is bigger than your moulds. Place the dough on top and press it into the moulds with your thumbs. Cut off any excess dough.
Make the filling: crumble or grate the cheese and set aside. Cut the cold butter into small cubes (about 1 centimetre) and spread them over the bottom of the cakes. Spread the cheese evenly around the butter. Break the eggs into a large bowl, add the pepper and salt and stir gently without beating, keeping the eggs whole as much as possible; this, together with the pieces of butter, will create a crater effect during baking. Pour the eggs into the moulds.
Bake the cakes for 35-40 minutes on the bottom ledge of the oven, until golden brown with light-coloured spots. Serve them warm, with a robust red wine (Burgundy is traditional) or a dark monastic beer. 

More recipes?

This recipe is from: FROM WAFFLE TO CAKE | REGULA YSEWIJN | CARRERA CULINAIR | ISBN: 9789048859757 | € 35

Want to read more recipes by Regula Ysewijn? Then order here WINELIFE issue 81.

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