Meat : Entrées

Pumpkin, chorizo and Tomme de Normandie Crumble

Pumpkin, chorizo and Tomme de Normandie Crumble


  • 450 g pumpkin
  • 1 onion
  • 120 g diced chorizo
  • 1 pinch of Espelette pepper
  • 4 tbsp Isigny Sainte-Mère Crème Fraîche
  • 10 g Isigny Sainte-Mère unsalted butter
  • 60 g Tomme de Normandie
  • Salt
  • Pepper

Crumble mix:

  • 40 g breadcrumbs
  • 60 g flour
  • 60 g Isigny Sainte-Mère unsalted butter
  • 100 g Tomme de Normandie


Peel the pumpkin and cut into small cubes. Cook the cubed pumpkin in boiling water or steam for 15 minutes.

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 Crème Fraîche, 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 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 25-30 minutes at 190 °C.

Eat fresh with salad


Preparation time
30 mn

Cooking time
30 mn