Anne Willan

Le Pounti

Ham and Swiss Chard Flan

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Half meat loaf, half vegetable soufflé, pounti comes from the mountains of Auvergne. Some recipes include a good deal of meat, while others emphasize the vegetables. Pounti can also be flavoured with whole prunes or with raisins.

Ingredients

150 g bacon, chopped

Method

If the bacon is salty, blanch* it. Chop together the bacon, ham, onion, garlic, parsley and Swiss chard or spinach. Set the oven at moderate (175°C/350°F).

Sift the flour into a bowl, make a well and gradually stir in the milk. Whisk in the eggs to make a batter and add a pinch of pepper. Sti