18 June 2019

Le pounti auvergnat

Changing regions and focus, from Normandy to Auvergne and from drink to food. You won't believe this, but I harvested some more Swiss chard this week. It was the last of it. After I cut down three of the plants, they re-sprouted a profusion of tender green leaves. I dug those three up a few days ago and picked off the new growth.

One idea I had for using those tender leaves was to make a savory cake called a pounti, which is an Auvergne specialty. I also see it called simply a gâteau de blettes (a chard cake) on some recipe sites on the web.

We first learned about and tasted pounti cake when we spent a view days in the Cantal (Auvergne) 10 years ago. I posted about it, including a recipe, back then.

The flavor ingredients are prunes, cheese, onions, and ham or other meat. Making pounti is a way to use up leftover meat like cooked pork or poultry. It's more a concept than a strict recipe, as are so many regional French dishes.

As usual, there are now a lot of recipes for pounti cakes on the internet, including quite a few in English. First you make a cake batter with flour, eggs, oil, and warm milk. Then you mix in grated cheese, sliced chard leaves, and pitted prunes. Walt says we should make a pounti-style cake with diced smoked chicken and dried cranberries, and that sounds like a good idea to me.

In this pounti, I used Emmental cheese and smoked pork lardons. If I'd had any Cantal cheese on hand, I would have used that, and I almost decided to make it with goat cheese. That will be for another day. You can also substitute fresh spinach leaves, tender kale leaves, or even lettuce for the chard.


  1. Looks very tasty! Olives might be a good ingredient.

  2. Replies
    1. Walt and I both think this cake turned out delicious. I'll be making one with smoked chicken, lettuce, and dried cranberries soon — probably this coming weekend.

  3. I've made this twice, since I first read about it here :)

  4. That's a new one for me. It looks terrific!

  5. I think we had pounti when we stayed in the Auvergne many years ago. I know for sure that my wife has made it here a couple of times.
    And I'm so amazed you harvested Swiss Chard now. Here in Maine I believe it gets planted in the early Spring and harvested Summer or Fall.

    1. Chard, kale, collards over-winter in the garden here most years. Once in a while we have a hard freeze, but we had none last winter. I learned about pounti when we spent a few days in and around Salers in the Cantal 10 years ago.


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