Pumpkin, chorizo and Tomme de Normandie Crumble

Preparation

1. 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.