Croustade
Culinary term for a pastry shell or a French pie or tarte
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.
01French variations
- La Croustade aux Pommes, puff pastry filled with apples
- Croustade du Couserans, puff pastry pie filled with fruit
- Croustade avignonnaise à la viande, a puff pastry meat pie
Sources and credits
This article is adapted from the Wikipedia article “Croustade”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Making Pear pie with puff pastry.jpg by Roozitaa, CC BY-SA 3.0
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