{"id":12851,"date":"2025-04-23T09:08:00","date_gmt":"2025-04-23T09:08:00","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12851"},"modified":"2025-12-18T11:22:48","modified_gmt":"2025-12-18T11:22:48","slug":"les-tartes","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/les-tartes\/","title":{"rendered":"Les tartes"},"content":{"rendered":"\n<p><em><strong>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/strong><\/em><\/p>\n\n\n\n<p><br>La tarte, recette g\u00e9n\u00e9rale que l&rsquo;on retrouve aujourd&rsquo;hui dans de nombreuses variantes dans toute la Gr\u00e8ce, existait d\u00e9j\u00e0 sous diff\u00e9rentes formes dans la Gr\u00e8ce antique. L&rsquo;id\u00e9e d&rsquo;une p\u00e2te fa\u00e7onn\u00e9e en forme ronde et d\u00e9clin\u00e9e en plusieurs variantes selon ses ingr\u00e9dients correspond au terme g\u00e9n\u00e9rique de plakous. Ce mot englobe de nombreuses cat\u00e9gories de recettes distinctes et renvoie \u00e0 une pr\u00e9paration plate, qui pouvait \u00eatre obtenue en cuisant la p\u00e2te sur une plaque. Les plakountes \u00e9taient largement utilis\u00e9s aussi bien lors des f\u00eates religieuses, en tant qu&rsquo;offrandes, que dans les repas quotidiens. L&rsquo;utilisation des plakountes dans la vie quotidienne est attest\u00e9e par les nombreuses r\u00e9f\u00e9rences qui y sont faites dans les textes de la p\u00e9riode classique et hell\u00e9nistique, en particulier dans la com\u00e9die antique. Leur forme circulaire est mentionn\u00e9e dans Les Acharniens d&rsquo;Aristophane et sont souvent accompagn\u00e9es de miel, comme le mentionne par exemple Archestrate, qui consid\u00e8re Ath\u00e8nes comme leur lieu d&rsquo;origine. Mais Samos est \u00e9galement mentionn\u00e9e comme lieu de fabrication de ces douceurs selon le po\u00e8te comique antique Sophatos. Il semble m\u00eame que les plakountes de Samos \u00e9taient r\u00e9put\u00e9s selon Plutarque.<br>Une recette appartenant \u00e0 la cat\u00e9gorie plus large des plakountes, mais d\u00e9sign\u00e9e sous le nom plus sp\u00e9cifique de nastos, semble tr\u00e8s proche de la tarte sfakiani ou des tartes au miel des \u00eeles de la mer \u00c9g\u00e9e. Cette p\u00e2tisserie fait r\u00e9f\u00e9rence \u00e0 une p\u00e2te fourr\u00e9e de beaucoup de fromage, comme le mentionne Ph\u00e9r\u00e9clate, et on retrouve le m\u00eame terme dans Les Oiseaux d&rsquo;Aristophane, o\u00f9 cette p\u00e2tisserie contient du miel et est destin\u00e9e \u00e0 \u00eatre offerte aux dieux. La description d&rsquo;une telle tarte au miel, grande et blanche, qui \u00e9mergeait du panier des offrandes sacrificielles en d\u00e9gageant un parfum all\u00e9chant, chaude et napp\u00e9e de miel, est rapport\u00e9e par Ath\u00e9n\u00e9e avec tant de vivacit\u00e9 que nous aimerions la go\u00fbter aussi.<br>Il semble que ces tartes \u00e9taient de grande et petite taille. On suppose que les grandes devaient \u00eatre coup\u00e9es en petits morceaux, comme c&rsquo;est le cas aujourd&rsquo;hui avec les grandes tartes, d&rsquo;o\u00f9 le mot nastokopos que l&rsquo;on trouve chez le po\u00e8te comique antique Platon.<br>Le mot \u00ab plakous \u00bb est pass\u00e9 en latin sous la forme \u00ab placenda \u00bb et on le retrouve aujourd&rsquo;hui aussi bien dans la cuisine grecque que dans celle de la Roumanie, de la Hongrie et de l&rsquo;Europe centrale. Sous diff\u00e9rentes variantes, les plakountes actuels, dont les noms rappellent le mot ancien, se retrouvent dans les tartes \u00e0 la p\u00e2te feuillet\u00e9e de la cuisine de Lesbos et des Roms de Gr\u00e8ce, dans des versions sucr\u00e9es et sal\u00e9es. Dans la p\u00e2tisserie autrichienne, le mot Palatschinken, qui trouve ses racines dans l&rsquo;ancien mot grec plakounta, d\u00e9signe des cr\u00eapes fourr\u00e9es de divers ingr\u00e9dients, principalement sucr\u00e9s, tels que le miel et la confiture.<br>Comme dans la Gr\u00e8ce antique, nous voyons aujourd&rsquo;hui que l&rsquo;id\u00e9e de base, qui consiste \u00e0 m\u00e9langer des c\u00e9r\u00e9ales moulues, principalement du bl\u00e9, avec de l&rsquo;eau sous forme de p\u00e2te, puis \u00e0 les combiner avec d&rsquo;autres ingr\u00e9dients, sucr\u00e9s et sal\u00e9s, cr\u00e9aient une richesse gastronomique impressionnante.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"865\" height=\"577\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3.png\" alt=\"\" class=\"wp-image-12852\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3.png 865w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3-300x200.png 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3-768x512.png 768w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3-360x241.png 360w\" sizes=\"(max-width: 865px) 100vw, 865px\" \/><\/figure>\n\n\n\n<p>Image 1<br>Trachanopita (\u00e0 gauche) et tarte aux \u00e9pinards et fromage avec de la p\u00e2te fyllo pr\u00e9par\u00e9e par Sofia Papageorgiou (\u2020) \u00e0 Kosmati, Grevena, septembre 2017. Photo : S.M. Valamoti.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"519\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/04\/image-5.jpeg\" alt=\"\" class=\"wp-image-17530\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/04\/image-5.jpeg 692w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/04\/image-5-300x225.jpeg 300w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<p><strong>Image 2<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Pita sfakiani pr\u00e9par\u00e9e par Maria et Niki Saridakis \u00e0 Moires, en Cr\u00e8te, 2022. Photo : Niki Saridaki. \u0391\u03c0\u03cc Valamoti, SM, Fyntikoglou, V, Symponis, K2022, Food Crops in Ancient Greek Cuisine, Thessalonique, University Studio Press.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki La tarte, recette g\u00e9n\u00e9rale que l&rsquo;on retrouve aujourd&rsquo;hui&#8230;<\/p>\n","protected":false},"author":7,"featured_media":7967,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[3163,1671,3162],"class_list":["post-12851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-gastronomie","tag-ellada-fr","tag-istoria-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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