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© WBT - Philippe Lermusiaux
© WBT - Emmanuel Mathez
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux

The traditional tarts of Walloon gastronomy

Sweet, fruit, cheese or savoury, the tarts of our regions are among the highlights of Walloon gastronomy.

© WBT - Philippe Lermusiaux

The recipes have hardly changed at all over the years: big or small, they are always round and full of different flavours.

Sweet versus savoury

The best-known specialities are: the Verviers rice tart; the sweet tart from the Chaumont-Gistoux region; and the famous Tarte al Djote - with chard and cheese - from Nivelles.

Their recipes are secret, carefully guarded by the presidents of the brotherhoods that honour them.

Wherever you wander in Wallonia, you’ll always find a boulangerie along the way, so you can try the local tart and decide which you think is the best.

Rice tart, the doyen of Walloon tarts

The first reference to this tart appears in a cookery book dating from 1604 (entitled Ouverture de Cuisine – Opening the Kitchen, by Lancelot de Casteau, for all you history fans out there).

In the Verviers region, you’ll find the biggest rice tarts, with an optional extra: a macaroon topping.

For people who like sweet tarts

Sweet tarts can be found in the Hainaut and Brabant regions, with Chaumont-Gistoux the town par excellence for sweet tarts.

A must when you stop for lunch at the foot of the collegiate church in Nivelles.

Sweet or savoury, why not try them all?

Check out our recipes for Tarte al Djote and rice tart.

See also our other recipes in the Chefs' Recipes section.