Leek and cheese crumble
The charm of the crumbly cheese and leek pie will be contributed by hazelnuts and white wine, which will give the snacks a whole new note of flavor.
Preparation steps
- Add salt to the flour, butter cut into thin slices and mix with an electric mixer to get a grainy structure. Add the wine and mix again.
- Roll out the dough thinly and place it in a greased cake tin (Ø 28 cm) so that it covers the bottom and the edge. Place paper and beans over the dough so that the dough does not warp during baking. Bake in an oven preheated to 200 ° C for 15 minutes, then remove and remove the bean paper.
- Meanwhile, fry the finely chopped leeks in the heated butter for about 1 minute, or until they wither for 10 minutes, remove from the heat.
- For the filling, beat the eggs, add the Vegeta, wine, sweet cream, nutmeg and grated cheese. Stir the mixture well.
- Arrange the leeks over the half-baked dough and the stuffing over it. Bake in an oven preheated to 180 ° C for 25 minutes.
- Prepare the sprinkles by adding bread crumbs to the grated cheese and stirring well. Then add the coarsely chopped hazelnuts and parsley.
- Spread the prepared sprinkles over the filling and return to the oven for another 10 minutes.
Serving
Crumble cool, slice and serve.
Advice
This way you can prepare crumble with other vegetables, and you can also enrich it with prosciutto, shrimp, etc.
