This text is part of the special book Plaisirs
A recipe that highlights the best cheese of the year 2022, according to the Caseus Selection contest.
Preparation :10 minutes
Cooking : 30 minutes
Servings: 16 squares for the aperitif, or 3 or 4 meal portions
Ingredients
1 roll of puff pastry
1 egg
A piece of “neck” of a butternut squash
Salt to taste
15 ml (1 tbsp.) sunflower oil
30 ml (2 tbsp.) Nordic walnuts (black or butternut), crushed
15 ml (1 tbsp.) butter
1 medium French shallot, minced
12 small sage leaves or 6 large ones in halves
60 ml (¼ cup) Zacharie Cloutier shavings (or other local firm cheese)
Preparation
1. Place the rack in the center of the oven and preheat the oven to 190°C (375°F). Line a baking sheet with a baking mat or parchment paper.
2. Roll out the puff pastry into a square about 10 inches. Brush the pastry with the beaten egg.
3. Peel the neck of the butternut squash using a vegetable peeler and cut it in half lengthwise. Use the mandolin to slice 24 to 27 thin half-moons of squash.
4. Spread these slices of squash on the dough in three columns of 8 to 9 half-moons overlapping slightly.
5. Place a sheet of parchment paper on top, then place a baking sheet on the parchment and bake for 10 minutes.
6. Remove from the oven, remove the baking sheet and parchment, and lower the temperature to 180°C (350°F).
7. Brush the pie with oil, spread the walnuts on it, salt and bake for 18-20 minutes.
8. Meanwhile, in a small cauldron, melt the butter and brown the shallots for about 5 minutes over medium heat. Add the sage 1 to 2 minutes before the shallots are crispy. Reserve the fried shallots and sage on a paper towel, and prepare the cheese shavings.
9. Remove the pie from the oven and spread the shallots and fried sage on it, then the cheese shavings.
This special content was produced by the Special Publications team of the To have to, pertaining to marketing. The drafting of To have to did not take part.