Savory Crumble With Zucchini and Brie

When it comes to comfort food, nothing beats a rustic and savory dish that is easy to make and packed with flavor. And that’s exactly what you get with this zucchini and brie crumble. From the crispy and buttery topping to the rich and creamy filling, every bite is an explosion of texture and taste. But what makes this dish even more impressive is its versatility. Whether you want to switch up the filling with different veggies or cheeses or serve it as a main or a side dish, this crumble is always a winner on any occasion. So why not give it a try and indulge in the simple yet delicious pleasures of homemade comfort food?

Ingredients (for a 20 cm springform pan):

For the base:

• 230 g of flour
• 20 g of grated Parmigiano Reggiano
• 1 egg
• 1 teaspoon baking powder
• 100 g unsalted butter, cold, diced
• A pinch of salt

For the filling:

• 1 zucchini
• 100 g Brie, diced
• A pinch of salt
• 1 tablespoon extra virgin olive oil
• 1 clove of garlic
• 25 g of sliced almonds

How to make the savory crumble with zucchini and Brie

Wash and cut the zucchini into small pieces, put it in a pan with a clove of garlic, extra virgin olive oil, a pinch of salt, and cook for about 5-6 minutes. 

Place the flour in a bowl, add the cold butter cut into small pieces, the egg, the baking powder, and a pinch of salt.

Work the mixture with your fingertips until you obtain a crumbly mixture, then add the Parmigiano Reggiano.

Line a springform cake pan with baking paper and pour just over half of the mixture into it, raising it slightly on the edges.

Now add the zucchini and the diced brie cheese.

Cover the filling entirely with the remaining dough, then cover with the sliced almonds. 

Bake the savory crumble in a preheated fan oven at 180°C for about 25 to 30 minutes.

Let the crumble cool before cutting it into slices and serving.

Nutritional Information:

Enjoy it! Happy Baking!