Citrouillat: the Acorn tort
Preparation: 30 minutes
Rest: 24 hours
Cooking: 30 minutes
Servings: 6 persons
Ingredients
- 1 kg of squash (Golden Pippin, Thelma Sanders)
- 1 onion
- 300 g bacon
- 2 rolls of puff pastry
- A few sprigs of parsley
- 4 pinches of nutmeg
- 1 egg yolk
- 20 cl of fresh cream
- Salt and pepper
Instructions
- The day before, peel the squash and cut it into small dice.
- Salt them, wrap them in a clean cloth. Tie it up and hang it on the tap.
- Make them “cry” all night.
- The next day, brown the bacon, the diced squash and the sliced onion.
- Spread on puff pastry, salt, pepper, sprinkle with nutmeg and chopped parsley.
- Cover with puff pastry. Brown with egg yolk, dig a chimney.
- Bake 30 min in a hot oven at 210 ° C (th. 7).
- Pour the crème fraîche through the chimney, tilt in all directions.
- Serve hot.