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.