Croustade

Croustade is a culinary term of French origin, referring to a dish that has been baked in a crust, typically made of pastry or bread. The term is derived from the Provencal word croustado, which means "crust". Croustade can be sweet or savory, and it is a popular dish in various cuisines around the world, including French, Italian, and Spanish cuisines.

History

The concept of baking food in a crust or pastry is an ancient one, with evidence of such dishes dating back to the Roman Empire. However, the term croustade itself is of more recent origin, first appearing in French culinary literature in the 19th century.

Preparation

A croustade is typically made by lining a mold or dish with slices of bread or pastry, which are then baked until crisp. The filling is then added, which can be anything from meat or vegetables for a savory croustade, to fruit or custard for a sweet version. The dish is then baked again until the filling is cooked.

Variations

There are many variations of croustade, depending on the region and the ingredients used. In France, a popular version is the croustade aux pommes, a sweet apple tart. In Spain, a common variation is the croustade de morcilla, a savory dish made with blood sausage.

See also

• List of French dishes
• List of pastries
• List of pies, tarts and flans

References

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  Croustade