Meat : Entrées

Pumpkin, chorizo and Tomme de Normandie Crumble

Pumpkin, chorizo and Tomme de Normandie Crumble

Ingredients

  • 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

Method

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

Serves
4

Preparation time
30 mn

Cooking time
30 mn

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