Boudin blanc and squash puff pastry by Laurent Mariotte

Ingredients

6 servings

• 500 g puff pastry
• 1/2 pumpkin
• 500 g leaf spinach
• 500 g button mushrooms
• 60 g butter
• 10 cl olive oil
• 2 tablespoons maple syrup
• 1 teaspoon paprika
• 2 white puddings
• 1 egg
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   To be prepared the day before or 4 hours in advance.

2. 2

   Preheat the oven to 180°C (356°F).

3. 3

   Roll out the puff pastry to a thickness of 3 mm and a rectangle of approximately 30 cm x 25 cm.

4. 4

   Place on a tray, cover with cling film, and keep in the refrigerator.

5. 5

   Peel the squash and cut into large cubes.

6. 6

   Place in a bowl; add the olive oil, maple syrup, and paprika.

7. 7

   Season with salt and pepper and mix.

8. 8

   Pour into a gratin dish and bake for 30 minutes.

9. 9

   Wash and cut the mushrooms into quarters and sauté them in a pan with half the butter.

10. 10

    Once browned, add the washed and drained spinach. Cook for 2 to 3 minutes.

11. 11

    Line a loaf pan with cling film, then place a first layer of the three vegetables, alternating them.

12. 12

    Cut the ends off the boudins and slide them into the pan.

13. 13

    Cover with the remaining vegetables; close with cling film and place a weight on top before letting it rest in the refrigerator for at least 4 hours (overnight is best).

14. 14

    Take out the puff pastry and place the vegetable and boudin terrine in the center. Moisten the edges of the dough. Fold these edges over, wrapping the vegetables and sealing all the flaps.

15. 15

    Turn the pastry over and place it on a baking sheet covered with parchment paper. Brush with a beaten egg.

16. 16

    Bake for 45 to 50 minutes and let rest before slicing and serving.