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tarte à la courge

The pastry crust: 250gr flour, 2 tablespoons fine granulated (caster) sugar, a pinch of salt, 75gr softened butter, 75gr olive oil, one cup orange-blossom floral water.

The pie filling: one medium peeled Pleine de Naples (violin) squash, one-half stick vanilla, half-cup orange-flower water, sugar according to taste.

To make the crust: Arrange the flour en fontaine (in a bowl form either on work surface or in bowl); add orange- flower water then oil and butter, pinch of salt, two tablespoons granulated sugar. Mix well without working the dough too much, then let sit one hour in cool place.

To make the filling: cut the squash flesh into large cubes and cook slowly in a saucepan, stirring frequently with a wooden spoon. Add the vanilla than the orange-blossom floral water, reduce until almost dry, sweeten to taste.

Flatten the pastry into a greased, 30cm (12”) pie tin, slightly exceeding the edge of the tin, add filling to 2-3 centimeters (1”) thickness. Lattice the top of the pie with the remaining pastry in strips about 1 centimeter (1⁄2”) wide. Bake in oven and sprinkle with sugar before serving.
 


Where can you buy squash pie?
- Maison Venturini, 1 rue Marcel Journet - 06130 GRASSE
+33(0)4 93 36 20 47 
 


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Spécialités culinaires, Gastronomy, Suitable for children