Feuilletée boudin blanc et squage par Laurent Mariotte

Ingredients

For 6 servings

• •500 g 500 g of laminated dough
• •1 1/2 potimarons
• •500 g 500 g spinach in branches
• •500 g 500 g of Paris mushrooms
• •60 g 60 g butter
• •10 cl 10 cl olive oil
• •2 c. à soupe 2 tablespoons of maple syrup
• •1 c. à café 1 teaspoon paprika
• •2 2 white buds
• •1 1 eggs
• •fine grey salt
• •mill pepper

Method

1. 1.To do the day before or four hours before.
2. 2.Preheat the oven to 180°C.
3. 3.Spread the laminated dough 3 mm thick and rectangle about 30 cm x 25 cm.
4. 4.Place on a plate, cover with food film and store in a refrigerator.
5. 5.Peel the squash and cut into big cubes.
6. 6.Place in a bowl; Add olive oil, maple syrup, and paprika.
7. 7.Season with salt, pepper and mix.
8. 8.Pour into a gratin dish and bake for 30 min.
9. 9.Wash and cut the mushrooms into quarters and fry them in half the butter.
10. 10.Once coloured, add the washed and dried spinach. Cook 2 to 3 min.
11. 11.Tap the cake mould from a food film and place a first layer of the three vegetables alternately.
12. 12.Cut the ends of the shovels and slip them into the mould.
13. 13.Cover the remaining vegetables; close with the food film and put a weight on it before leaving it to rest in the refrigerator for at least 4 hours (one night being the best).
14. 14.Remove the flaked dough and place the terrine with vegetables and boudins in the centre. Humect the edges of the dough. Fold these edges by wrapping the vegetables and welding all these flaps.
15. 15.Turn the sheet and place on a baking sheet. Do it with a beaten egg.
16. 16.Bake for 45 to 50 minutes and let stand before slicing and setting.