Buckwheat Crumble of Sainte-Maure de Touraine and Young Vegetables

Crumble de Sarrasin, petits légumes et Sainte-Maure de Touraine

Ingredients for 6 people

- 1 kg of young vegetables: courgettes, green onions, carrots,...
- 3 cloves of garlic
- 4 tablespoons of olive oil
- 150 g of Sainte Maure de Touraine goat's cheese
- 1 bunch of basil
- 120 g of buckwheat flour
- 80 g of cold butter, cut into pieces
- Salt, pepper


Add a comment

Write a comment



Finely chop your peeled onions and garlic.
Place the onions in a frying pan with the olive oil and sauté for a few minutes, without allowing them to brown. Finely chop the courgettes and the other vegetables.

Add them to the pan with a little more olive oil and cook until softened (about 10 minutes), adding the chopped garlic about half way through.
Remove from the heat and drain if necessary in a colander.
Add the Sainte Maure that you have cut into pieces, as well as the torn basil leaves. Season with salt and pepper.
Preheat your oven to 190°C.
Place the flour, the butter, and a pinch of salt into a bowl. Using your fingers, mix the ingredients together until well-blended, with a crumbly consistency.
Spread the vegetable mixture into a gratin dish and then sprinkle the crumble mixture over the top.
Place in the oven and cook for approximately 25 minutes.