Leek crumble

Ingredients:

Both creamy and crispy – a real delight!
- Leeks: 1 kilogram
- Ricotta: 250 grams
- Gorgonzola: 50 grams
- Grated nutmeg: 1 pinch
- Sliced pancetta or smoked bacon: 50 grams
- Cheese-flavoured biscuits: 50 grams
- Plain flour: 3 tablespoons
- Walnut: 4 - 5 kernels
- Chilled butter: 50 grams

Preparation Time:

15 min

Cooking Time:

30 min

Blanch the whole trimmed leeks for 5 minutes. Carefully drain the leeks, then add the ricotta and gorgonzola, after crushing with a fork. Preheat the oven to 180°C.

Fry the pancetta slices over a high heat, without oil, until golden. Drain the fat, cut into small pieces, and add it to the leek mixture. Add the nutmeg, and season to taste (remembering that the cheese and pancetta are already salty).

Make your crumble topping by roughly crushing the walnuts and the savoury biscuits, then adding in the chilled butter and the flour. Adjust the quantities of flour and butter as required, so as to achieve the correct consistency: you need a rough mixture, but it shouldn’t be too dry.

Spoon the leek mixture into high-edged Pyrex ceramic ramekins, and spread the crumble mixture over the top. Cook in the oven for 20-30 minutes, at 180°C, until nicely browned.

To finish.... Serve warm with a green salad and a walnut oil dressing.

Serving suggestion:
Dry white wine

This recipe is taken from Cook n'Share, Pyrex's new online culinary community. Devised by Joao, it can be found at the following address: http://www.cooknshare.eu/fr/recettes/details-recette.php?id=492
Please feel free to contact her via Cook n’Share and leave her a comment.