Pumpkin Crust

Por Bruno Albouze · 90 min

Ingredientes

Modo de preparo

1. Preheat the oven to 160°C (330°F).
2. In a food processor, combine 120 g room-temperature butter, 300 g flour, 5 g fleur de sel and 5 g baking powder. Add 100 g roasted pumpkin and 1 egg, then pulse until just combined.
3. Divide the dough in two, roll each into a 3 mm thick sheet, and freeze for about 20 minutes. Prick with a dough docker or fork and keep frozen until baking.
4. Pre-bake one frozen sheet for 10 minutes with parchment and a tray on top.
5. Press an upside-down silicone mould onto the warm crust, then carve with a paring knife.
6. Bake the crust uncovered for a further 15 minutes.
7. In a sauté pan, sweat 200 g sliced onion in 40 g butter over medium heat for 8 minutes. Add 30 g minced garlic and cook until fragrant.
8. Add 50 g dry white wine and cook for 5 minutes until most of it has evaporated.
9. Add 600 g sliced pumpkin, 200 g sliced potatoes, the sage or thyme, 125 g chicken stock and 250 g heavy cream. Cover and cook for 10 minutes.
10. Fill the silicone mould with the pumpkin mixture in layers, adding Emmental and parmigiano as you go, pressing down so it reaches the curves of the mould. Season with 5 g fine salt, 3 g black pepper and 0.5 g nutmeg to taste.
11. Cover the dish with parchment and foil and bake at 160°C (330°F) for 40 minutes. Uncover and bake a further 20 minutes. Cool to room temperature, place in the crust and refrigerate overnight.
12. To unmould, freeze the gratin for 3 hours, flip it and carefully remove the mould, then refrigerate.
13. Cut into portions and reheat at 190°C (390°F) for about 10 minutes. Top with parmesan shavings.

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