Sun Squash Pie
From the one star french chef Patrick Asfaux
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Cooking time :
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sun squash pie recipe for 6 people :
- 500g sun squash, peeled, cut in dice 2 cm a side.
- 4 whole eggs
- 130g caster sugar
- 70g strong flour
- 2 tsp baking powder
- 50g ground hazelnuts
- 50g roasted hazelnuts, chopped
- 30g salted butter
Progression
1) Start your oven at 180'C (356'F).
2) Heat up the butter in a non-stick pan and add the sun squash. Cover and allow to cook gently, for 10 minutes.
3) Meanwhile, break your eggs into a bowl, add the sugar and whisk until creamy. Then, fold in the flour, baking powder and ground hazelnuts.
4) When the sun squash is cooked add it to the batter along with the roasted hazelnuts. Stir well for a while.
5) Pour the mixture in a round baking tin and bake for 40 minutes.
6) When done, take it out of the tin and dust your pie with some icing sugar. Serve with some custard.
2) Heat up the butter in a non-stick pan and add the sun squash. Cover and allow to cook gently, for 10 minutes.
3) Meanwhile, break your eggs into a bowl, add the sugar and whisk until creamy. Then, fold in the flour, baking powder and ground hazelnuts.
4) When the sun squash is cooked add it to the batter along with the roasted hazelnuts. Stir well for a while.
5) Pour the mixture in a round baking tin and bake for 40 minutes.
6) When done, take it out of the tin and dust your pie with some icing sugar. Serve with some custard.
credits photo : © voltan
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