Recipe for Tarte à la Bouillie
Tarte à la Bouillie is an iconic dessert from the Auvergne region, renowned for its simplicity and delicious taste.
Bouillie, or gruau (porridge), is a traditional dish made from ground grains (such as flour) cooked in water or milk. This age-old dish predates bread making, making it one of the oldest forms of grain consumption!
Originally made with oats, bouillie is now found all around the world and is prepared with various grains, including wheat, barley, rice, and corn, and is commonly known as porridge or oatmeal.
The Tarte à la Bouillie has different names depending on the region. In the Auvergne Patois, it is also called “pompe” or “los papos.” This dessert, along with the Pompe aux Pommes, was a regular dish at large family gatherings and rural festivals that punctuated the lives of the people of Auvergne.
Tarte a la Bouillie recipe
Ingredients
- Short crust or puff pastry
- 1l of milk
- 60 g of flour (2 kinds if possible: wheat + buckwheat or cornstarch)
- 100 g of caster sugar
- 2 eggs
- 1 dose (standard 7.5g) of vanilla sugar
Method
- Roll out the dough and place it in an ovenproof dish.
- Mix the flour and sugar in a saucepan.
- GGradually pour in a little milk, stirring constantly.
- Cook over low heat.
- Stir constantly to prevent lumps.
- Pour in the remaining milk, stirring constantly.
- Add the vanilla sugar.
- Stir gently for 5 to 10 minutes, until the bouillie begins to thicken.
- Add the beaten eggs.
- Stir until the bouillie reaches the desired consistency.
- Pour the mixture over the dough.
- Bake in a preheated oven at 220°C (425°F) for about 30 minutes.
- Serve warm.
Tip: Cooking over low heat and stirring constantly throughout the cooking process helps prevent lumps and keeps the bouillie from sticking to the pan.
Credits: Photo ©Alain-Michel – Source article Jean Piludu cpauvergne
