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La recette du vôtion, vaution ou waution

Merci à Françoise pour cette recette de la région de Verviers et au site pour lui avoir confiée.
D’après Rodolphe de Warsage, ce nom curieux vient de « wandion » qui signifie punaise en wallon de verviers. Pouquoi « punaise » ? Simplement parce que cette tarte a la particularité d’être très plate. Le vaution est un véritable délice que certains comparent au lacquement, apprécié notamment lors de la foire de Liège… Pour d’autres, qui désignent cette tarte par « vôtion », le mot désigne une masse embrouillée et fait partie de la même famille que « vôte », qui signifie crêpe.


Matériel: 1 saladier – 2 bols – 1 cuillère à soupe – 1 rouleau à tarte – 1 moule à tarte de 26 cm de diamètre – 1 pinceau à badigeonner – 1 grille à patisserie.

Ingrédients pour une tarte votion

Pour la pâte levée: 275 gr de farine blé extra fluide – 1 cuillère à café de sucre semoule – 1 pincée de sel – 125 gr de beurre mou – 3 oeufs – 10 gr de levure de boulanger – beurre – farine pour le plan de travail.

Pour la garniture du vôtion: 150 gr de sucre semoule – 1 sachet de sucre vanillé – 150 gr de beurre – 1 oeuf.

Préparation et cuisson

  • Préparez la pâte: battez légèrement les oeufs en omelette. Délayez la levure dans un peu d’eau tiède sucrée. Disposez la farine, le sucre et le sel dans un saladier. Creuez-y un puits et versez-y la levure délayée. Ajoutez les oeufs entiers et le beurre mou. Travaillez la pâte à la main de manière à obtenir une préparartion tout à fait lisse.
  • Attention pour le vaution, contrairement à la procédure à suivre pour la pâte levée « classique », la pâte ne doit pas lever. Divisez donc, sans attendre, la pâte en trois portions égales et abaissez les sur un plan de travail légèrement fariné avec un rouleau à tarte. Réservez.
  • Dans un bol, mélangez le sucre semoule, le sucre vanillé et 4 cuillères à soupe d’eau.
  • Recouvrez un moule à tarte légèrement beurré d’une couche de pâte: elle doit déborder de la platine. Etendez-y 75 gr de beurre mou et la moitié du sucre. Recouvrez le tout d’une deuxième couche de pâte et étendez-y le sucre et le beurre restant. Terminez le vaution en déposant la troisième couche de pâte tout en ramenant les bords de la première couche de pâte. Soudez la pâte en la pinçant avec le bout des doigts.
  • Laissez lever 1 heure dans un endroit tiède, à l’abri des courants d’air. Préchauffez le four thermostat 6-7(200°C)
  • Au moment d’enfourner, badigeonnez le vaution d’un peu d’oeuf battu et faites cuire 40 minutes à four chaud.


Démoulez la tarte votion sur une grille à patisserie et laissez refroidir.
A déguster chaud ou froid.

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