Cheesy Vegetable Crumble


  • 100g Brie
  • 50g Paysan Breton Salted Butter, cubed
  • 2 onions
  • 1 fennel
  • 2 courgettes
  • 4 tomatoes
  • 5cl olive oil
  • Salt, pepper
  • 50g flour
  • 1 pinch of thyme


1. Preheat oven to 180 ° C
2. Peel the vegetables and chop into cubes
3. In a pan, heat the olive oil and sweat the onions, add the fennel and cook for 3 to 4 minutes. Add the courgettes and tomatoes, season and cook for a further 3 minutes
4. Add half of the cheese and melt to coat the vegetables
5. To make the crumble topping mix the flour, salt, thyme and butter, blending with fingertips until the texture of a coarse sand
6. Arrange the vegetables in a gratin dish or 4 individual ramekins, sprinkle with crumble and add the remaining cheese cut into pieces
7. Bake for approximately 20 minutes until lightly browned

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