Roquefort-Chicorée-Crumble

Name: Roquefort-Chicorée-Crumble
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 80 g Flour; 50 g crushed almonds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 55 g Butter; 30 g Roquefort cheese; 4 medium sized flasks of chicory (approx. 300 g each); 2 Shallots; 1 TABLESPOON liquid honey; 1 TABLESPOON Sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

80 g Flour
50 g crushed almonds
7-10 Tbsp Salt
7-10 Tbsp Pepper
55 g Butter
30 g Roquefort cheese
4 medium sized flasks of chicory (approx. 300 g each)
2 Shallots
1 TABLESPOON liquid honey
1 TABLESPOON Sugar
7-10 Tbsp Grease

Directions

1
Mix flour and almonds, season with salt and pepper. Add 40 g butter in pieces and work the dough into crumbles with your hands. Crumble Roquefort and work in. Put the crumbles in a cool place
2
Clean the chicory, cut in half and remove the stalk. Cut the halves into thin strips. Peel shallots and cut into thin rings. Melt 15 g butter in a saucepan. Sauté the shallots for 2-3 minutes. Add chicory, honey and sugar and fry for 5-7 minutes. Season with salt and pepper
3
Put the vegetables in a greased baking dish and sprinkle crumbs over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes until golden brown. Serve immediately