Savoury Crumble : Leek and Caerphilly/ Cheshire Cheese Crumble

Crumble is usually associated with desserts mostly of the rhubarb kind but my French friend Pat raves about savoury crumbles. Indeed crumble is the topping so it could be sweet or savoury.

Crumble topping is half fat to flour with the same amount of sugar as fat and in the case of savory it is the same principle minus the sugar, usually, you will get nuts or cheese added to the mix.

                        Leek and Caerphilly/ Cheshire Cheese Crumble 

  • 500 g leeks, trimmed
  •  400 ml light stock
  • 100 ml single cream
  • 1 tbsp wholegrain mustard
  • 100 g white breadcrumbs
  • 30 g Hazelnuts, skinned
  • 2 tbsp parsley, roughly chopped  
  • 125 g vegetarian caerphilly cheese, and Cheshire cheese, finely grated or crumbled   
and here are the step by step recipe which is a first for me, doing a step by step, I always skipped a step and could not blog it but not this time.
 Preheat oven to 200C/gas 6  
 Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.  


Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.

Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.  

 Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill. 


Jill@MadAboutMacarons said...

Iran? That's amazing. Love the look of your crumble for a touch of something different. What a lovely combination with the leek and cheshire, too!

Solange Berchemin of Pebble Soup said...

Thanks for dropping by, I know I am getting very excited about Iranian readers, I hope some will comment

Phil said...

Having a new friend coming to visit in June I will definitely make the Leek & cheese Crumble Tart. It will go well with salad Ithought for a lunch, possilbly in the garden if the weather is kind. Think I should go for a typical Irish cheese, will let you know.


Solange Berchemin of Pebble Soup said...

Hello Phil, of course you are best placed to try this recipe. Savoury crumbles are so yummy.

Lynn said...

It's a great looking recipe, we all love leeks here so I can't wait to try this one.

Solange Berchemin of Pebble Soup said...

Go for it Lynn, it works very well. I hear it works better with the Irish cheese.



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