Mmmm! You can almost smell these amazing dishes!
Get into the kitchen and try these delicious traditional Aveyron and Auvergne recipes:
Pounti (or Picaussel)
- Crêpe mix made from 5 eggs, 250g flour and some milk.
- A slice of ham
- A few knobs of butter
- A few prunes
- An onion
- Chard or spinach
- Pre-heat the oven to 200° C.
- Get your crêpe mix ready, make it slightly thick.
- Chop very finely the following:
– a slice of bacon (smoked or unsmoked depending on your tastes)
– the slice of ham (and other leftover cuts of meat if you like)
– a handful of parsley
– a good amount of chard or spinach leaves
– the onion, and add them to the mix.
- Season with salt and pepper.
- Coat a terrine with butter, and if you like line it with bard or thinly sliced lard.
- Pour half of the mix into the terrine.
- Add a bed of prunes (left to soak overnight), then the rest of the crêpe mix.
- Put in the oven for an hour, then leave to set.
- Serve hot as a starter, with a tomato coulis, a salad or alone.
- 1kg potatoes
- 100g butter
- 250g crème fraîche
- 400g fresh Cantal tome
- Salt, pepper, garlic
- Mash the potatoes.
- Add butter and crème fraîche to mash.
- Season with salt, pepper and garlic if desired.
- Reheat the mash.
- Add fresh Cantal tome cut into slices and stir vigorously with a wooden spatula.
- When the mix is soft and runny, the alligot is ready.
Careful: if you leave it to heat for too long it will become too runny…
Carladez Tome Tart
You can taste this regional specialty made with curdled milk at our patisseries and at the ‘Acabatz d’entrar’ (‘Welcome’) festival in Raulhac.
- 500g curdled milk, drained thoroughly but not too dry (see below how to do this)
- 5-6 spoonfuls of sugar
- 1 pack of vanilla sugar
- 5 eggs
- Prepare the curdled milk the night before: heat 2 and a half litres of unpasteurised milk til it’s tepid (approx.35°), add 4-5 drops of rennet, then leave to curdle for several hours. Drain thoroughly.
- Make a crust like you would for any tart.
- While the crust is setting, take the curdled milk and break it up with a fork or food mill.
- Break the eggs and seperate the whites.
- Beat the whites until stiff, beat the yolks thoroughly.
- Pour the whites and yolks onto the broken-up curdled milk, then add 5-6 spoonfuls of sugar and the vanilla sugar. Mix well.
- Spread the crust into a pie tin and pour on the mixture.
- Bake in a preheated oven 200/220° until golden (approx.40mins).
- If desired, sprinkle with sugar to serve.
Did you know?
Traditionally, little prune tarts were bought with a tome tart for those who prefer the tastes of autumn.
To make their tome tarts, women from the village of Raulhac would curdle the milk whie still warm after milking.
After draining it for several hours, they would make their famous dish with their secret recipe of sugar and eggs.
They then poured it onto their homemade crust and baked in a very hot oven.
The tart would be ready when it was properly golden.
Ingredients (serves 6):
- 1kg potatoes
- 250g fresh Tome
- 125g lard
- 4 cloves of garlic
- A spoonful of goose/duck fat
- Salt & pepper
- Peel and wash the potatoes then cut into slices. Soak up excess water.
- Cut the rindless bacon into squares.
- Melt the fat in a large frying pan and add the lardons.
- 2 minutes later, add potatoes with salt & pepper.
- Cover and fry for 15 minutes, stirring often.
- Scatter with finely-chopped garlic and crush the potatoes with a fork, then continue frying for 5 more minutes.
- Cut the tome into slices and spread around the frying pan evenly.
- Stir and continue frying until golden.
- Tip onto the plate; the truffade should look like a freshly-baked cake.
A Taste of Aveyron
A passionate blog
Recipes and specialties from Aveyron chefs and passionate food-lovers.
What a way to dive into the region’s famous cuisine and know-how.