Recipe for Tarte a la Bouillie

Tarte a la Bouillie is a traditional, simple and delicious dessert from the Auvergne region in Central France.

Tarte a la bouillie
Tarte a la bouillie

Bouillie or gruau is a preparation obtained from ground cereals (flour) cooked in water or milk.

It is the oldest form of cereals consumption, prepared since ancient times, long before the production of bread.

Basic bouillie is produced with oatmeal.

It is found all over the world and can be prepared with wheat, barley, rice and corn among others; it is also known as oatmeal or porridge.

Tarte a la Bouillie – Pompe – Los Papos

The Tarte a la Bouillie has different names according to the regions.

It is therefore also known as ‘pompe’ or ‘los papos’ in Patois from Auvergne.

This dessert was, along with the Pompe aux Pommes, served at major family meals and rural events that marked the life of the people of Auvergne.

Indeed villagers gathered and helped each others at crops and grape harvests time!


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


Roll the dough and spread it in an oven dish

Mix the flour and sugar in a saucepan
Gradually pour a little milk while stirring
Cook on low heat
Stir thoroughly to avoid lumps
Pour the remaining milk while stirring
Add the vanilla sugar
Stir gently for 5 to 10 minutes until the bouillie starts thickening
Add the beaten eggs
Stir until the bouillie has reached a nice thickness
Pour the mixture on the dough
Bake in a hot oven at 220 °C for about 30 minutes
Serve luck-warm

Tips: Cook on low heat; stir thoroughly and constantly through the whole cooking process in order to avoid lumps and the bouillie to stick to the pan.

Credits: Photo  © Alain-Michel – Source article Jean Piludu – Source  Article translated in English and edited by and for

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