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recette Crumble Sale Poireaux

Savory Leek and Parmesan Crumble

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Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course: Accompagnement, Starter
Cuisine: French
Servings: 4 servings

Ingredients

FOR THE LEEK FONDUE

  • 5 leeks
  • 1 tablespoon semi-salted butter
  • 5 cl dry white wine
  • 75 g fresh goat's cheese
  • Black pepper
  • 1 pinch grated nutmeg
  • Seasalt flakes (optional)

FOR THE PARMESAN CRUMBLE

  • 70 g flour
  • 60 g soft semi-salted butter at room temperature
  • 70 g freshly grated parmesan

Instructions

FOR THE LEEK FONDUE

  • Rinse the leeks under water.
    Take the whites and tender greens of the leeks. Wash them carefully and cut them finely.
  • In a large skillet, melt the butter and add the sliced ​​leeks. Stir.
    Add the white wine, salt, pepper, add the grated nutmeg
    Cover and cook over low heat for 10 minutes.
  • Add the goat cheese and cook for another 10 minutes over low heat, uncovered. Stir occasionally.
    When they are cooked, place them in an ovenproof gratin dish.

FOR THE PARMESAN CRUMBLE

  • Preheat your oven to 180°C.
  • Prepare the crumble dough by mixing the flour, the butter in pieces and the parmesan in a salad bowl, then work the ingredients with your fingertips and sand the dough.
  • Spread the crumble over the leek fondue.
  • Bake for 15 to 20 minutes until the crumble is golden brown.