Croustade
 | This article needs more citations. (June 2017) |
 Pear-shaped croustade | |
| Place of origin | France |
|---|---|
| Main ingredients | Flaky pastry or puff pastry |
A croustade (Occitan: crostada) is either a small, crispy shell that can hold both sweet and savory fillings, or a selection of pastry-based pies, tarts or desserts. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.
This French culinary term is derived from the Occitan and Catalan term crostada, which derive from Italian crostata, and the English term custard derives from it.[1]
French variations
[edit]Notes
[edit]- ↑ Skeat: 1911. Page 125.
- ↑ "La Croustade aux Pommes". Relais de Camont. 23 January 2019.
- ↑ "Croustade du Couserans". Taste Atlas. Retrieved 2 July 2026.
- ↑ "Croustade avignonnaise à la viande". Taste Atlas. Retrieved 2 July 2026.
References
[edit]- Escoffier, Auguste (1903). Le Guide Culinaire. Paris: Flammarion.
- Larousse Gastronomique. Translated from the French, Librairie Larousse, Paris (1938). Crown Publishers. 1961.
{{cite book}}: CS1 maint: others (link) - Skeat, Walter William (1911). A Concise Etymological Dictionary of the English Language. New York: American Book Company.
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