Recipes

Vegetable and Cheese Crumble

4 pers.
30 min
25 min
Vegetable and Cheese Crumble

Ingredients for :

4 people
La Baguette Cheese
100 g La Baguette Cheese
Moulded Butter with Sea Salt Paysan Breton
50 g Moulded Butter with Sea Salt
Onion
2 Units Onions
Fennel
1 Unit Fennel
Zucchini
2 Units Zucchinis
Tomato
4 Units Tomatoes
Flour
50 g Flour
Olive oil
5 Dessert spoons Olive oil
Thyme
1 Sprig Thyme
Pepper
Pinches Pepper

Method :

  1. Preheat oven to 180°C Gas Mark 6
  2. Peel, wash and finely chop vegetables.
  3. Make crumble topping: in a bowl, place flour, salt, thyme leaves and Lightly Salted Moulded Butter cut into pieces, rub together with fingertips until it resembles breadcrumbs.
  4. In a pan, heat olive oil and sweat onions, continue with fennel, cook 3-4 minutes. Add courgettes and tomatoes, season and continue cooking for 3 min. Add 50g of La Baguette cheese, melt and stir to coat the vegetables.
  5. Place vegetables in a gratin dish or 4 individual ramekins, sprinkle with crumble topping and add remaining cheese cut into pieces.
  6. Bake in oven for approximately 20min until lightly golden.

Paysan Breton tip

You can vary the vegetables according to the season: artichokes, broccoli, carrots, mushrooms 

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