Is a double flamiche still a flamiche ?

Cheese and leek flamiche with a local shopping basket. Flamiche, or flamique is a generic name for Winter savory tarts in the North of France, Picardie region, and of Wallon region in Belgium (that’s the same area, very close). There are cheese ones (Dinant style) that are more like a bread, leek ones (Picarde style) that are more like a pie. The recipes are quite different. Today is a hydrid version. The question is what you get when you cross 2 recipes ? Well, a good meal, for sure…

Got baby shiso.

Poireau negi. A good sized real leek. That’s not the most common here.

Not too white, not too green… the good part.

The cheese is imported. We don’t ebough of everything. Australia reinvented the… camembert ? It’s OK to cook.

A soft bread dough with nuka (rice bran).

Baked. Golden. Melty. Crispy.

The crust of the cheese melted.

That’s thick like a fougasse bread.