Savory Crumble With Zucchini and Brie
With just a few simple ingredients, this savory crumble is sure to become a staple in your recipe book. The combination of zucchini and brie makes for a delicious and unique flavor that will satisfy any craving. This rustic dish is perfect for any occasion, whether it be a weeknight dinner or a special occasion with family and friends. The best part? The filling can be easily customized to your liking, making it an incredibly versatile recipe. With minimal prep and cooking time, you'll have a delicious meal on the table in no time. Trust me, this savory crumble will become a regular in your meal rotation.
Ingredients
Ingredients (for a 20 cm springform pan)
For the base:
- 230 g flour
- 20 g grated Parmigiano Reggiano
- 1 egg
- 1 tsp baking powder
- 100 g unsalted butter cold, diced
- 1 pinch of salt
For the filling:
- 1 zucchini
- 100 g Brie diced
- 1 pinch of salt
- 1 tbsp extra virgin olive oil
- 1 clove of garlic
- 25 g sliced almonds
Instructions
- 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.
