Autumn crumble with bacon and cheese

Delicious and gourmet, this bacon and cheese crumble recipe is also easy to make.

Ingredients for 4 persons :

  • 200 g of chestnuts under vacuum
  • 200 g of pumpkin
  • 1 courgette
  • 100 g of mushrooms
  • 25 g unsalted butter
  • 3 gray shallots
  • 2 tablespoons of blanched hazelnuts
  • salt pepper

For the compound butter:

  • 30g butter
  • 1 slice of bread
  • 4 slices of bacon
  • 100 g of Comté (or Beaufort)

Fall bacon and cheese crumble recipe

Preheat the oven to 210 ° C (th.7).

  • Peel and slice the shallots.
  • Wash and grate the courgette.
  • Wash, peel and grate the pumpkin.
  • Clean and cut the mushrooms in half.
  • Crush the hazelnuts.

In a skillet,

  • Melt 25 g of butter, brown the shallots in it.
  • Add all the prepared vegetables, the hazelnuts and the chopped chestnuts.
  • Cook for 8 minutes.
  • Salt and pepper.

For the compound butter:

  • Cut the Comté into cubes.
  • Slice the bacon slices.
  • Crumble the bread.
  • Mix 30 g of softened butter with the bacon, cheese and bread.

In a lightly buttered gratin dish, arrange the vegetables. Sprinkle with the mixed butter.

Bake and cook for 15 minutes.

Photo and recipe credit: A. Beauvais - S. Thommeret

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