Pumpkin, chorizo and Tomme de Normandie Crumble
450 g pumpkin
120 g diced chorizo
1 pinch of Espelette pepper
4 tbsp DPO Isigny Cream
10 g unsalted DPO Isigny Butter
60 g Tomme de Normandie
40 g breadcrumbs
60 g flour
60 g unsalted DPO Isigny Butter
100 g Tomme de Normandie
Peel the pumpkin and cut into small cubes. Cook the cubed pumpkin in boiling water for 15 minutes or steam.
Peel and thinly slice the onion.
In a pan, fry the onions in 10 g of butter for 4 minutes, then add the diced chorizo and fry for another 3 minutes. Then, add the boiled cubes of pumpkin, the DPO Isigny Cream, the salt, the pepper and the Espelette pepper, and fry for 5 minutes.
Preheat the oven to 190 °C.
While you wait, prepare the crumble mix by mixing : the breadcrumbs, the flour, the unsalted Isigny Butter and the grated Tomme de Normandie, and knead to create a crumbly mix.
Pour the mix of chorizo and pumpkin into 4 individual baking dishes, adding small pieces of the Tomme de Normandie as you go, then cover with the crumble mix.
Bake for 25 to 30 minutes at 190 °C.
Eat fresh with salad.