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Tourte de Potiron Picarde
Pumpkin and Onion Feuilleté
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Two kinds of pumpkin are generally grown in France. One variety, ‘citrouille’ gets its name from its light yellow, citrus colour; the other, ‘potiron’, is darker, juicier, with a more delicate taste. They are interchangeable in recipes.
Ingredients
Puff Pastry
| unsalted butter |
Method
Make the puff pastry* and chill for 1 hour or until firm.
Meanwhile, make the filling: peel the pumpkin, discard any seeds and fibres, and cut the flesh in small cubes. Put them in a shallow pot with the water, onions, salt, pepper and nutmeg. Cover, bring to a boil and simmer over a low fire for 20 minutes or until tender; drain thoroughly. While the mixture is still warm, add the butt