As brett continues to work, the finish will dry out, and the acidity will shine through. Allowing the beer to dry out will also make carbonation levels more predictable over time.
This is my opinion because I like my Flanders ales on the dry side. If you prefer a bit more mouthfeel (Petrus Oud Bruin instead of La Folie, for example), you might adjust the acidity levels, prime and bottle with fresh yeast to carbonate, and store cold after carbonation is complete. Some (most?) classic Flemish examples are filtered/pasteurized, so it depends on your goal for the finished beer.
If you're going for a BJCP competition winner, you'll have to ask a proper judge. I know my version (very Gueuze-like in its carbonation, dryness, and acidity) was a perennial loser in the category.
How old is it? My first thought is that it just may not be old enough that the pedio hasn't had a chance to finish souring the beer and/or the beer hasn't been dried out enough by pedio and brett to make the sourness stand out.