14/06/2026
The Tarte al Djote…
If you've never heard of it, this is a traditional specialty from Nivelles, this local savoury tart combines two key ingredients: bètchéye (a fermented cow's cheese) and bettes (Swiss chard).
Its roots run deep, with traces of cheese tarts in Nivelles dating back centuries. By the 19th century, it had become a beloved staple in local restaurants and inns, often enjoyed alongside other regional specialties.
As the locals say: "bî tchaude, bî blète, qu'èl bûre dèsglète",
or: best enjoyed warm, with butter melting all over it!
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