I love savory crumbles! I don’t know if you’ve ever tried it but it’s absolutely delicious and delicious. Today I suggest you try this delicious Savory Leek and Parmesan Crumble recipe.

You can certainly make other versions if you prefer other vegetables. I tried with tomatoes, but you can definitely try with other vegetables, like squash (it’s delicious with pumpkin or butternut) or zucchini in the summer.

To make this savory crumble, you will first need to cook the leeks, on the same principle as a leek fondue. Like in this recipe you can add cream but personally I like to use goat cheese. I also find that it goes very well with all vegetables. As with sweet crumbles, there will need to be a little juice so that the dish does not dry out when cooking in the oven.

This leek crumble can be served as an accompaniment to a meat dish for example, or with fish or seafood, such as scallops. But you can also eat it as is, I find that it is sufficient in itself. You can even slip in some bacon or small pieces of raw ham if you feel like it.

Leek and Parmesan Savory Crumble recipe

What ingredients do you need to make this tasty leek and parmesan crumble recipe?

FOR THE LEEK FONDUE

leeks
half-salted butter
dry white wine
fresh goat cheese
pepper
grated nutmeg

FOR THE PARMESAN CRUMBLE

flour
unsalted, salted butter at room temperature
freshly grated parmesan but if you want you can also use pecorino. It’s a sheep’s cheese that’s a little tastier than Parmesan and I really like it too.

Details of ingredient quantities as well as instructions are indicated further down on the page, in the recipe card.

Why will you love this recipe?

its flavors: the softness of the leek and its slight sweetness is super delicious combined with the goat’s cheese as well as the parmesan or pecorino that we put in the crumble.
its texture: I really like the creaminess of the gently cooked leeks combined with the crunchiness of the parmesan crumble.
its originality: generally the crumbles are sweet, made from fruit but I really like to twist the principle of the crumble into a savory one.

What other recipe ideas to make with leeks might you also like?

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.

If you ever make my Savory Leek and Parmesan Crumble recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!

Leek and Parmesan Savory Crumble