Roquefort And Endive Crumble
- 2/3 cup all-purpose flour
- 1/2 cup ground almonds
- 4 tbsp butter, divided and 3 tbsp diced
- 1 oz Roquefort cheese, crumbled
- 2 None shallots, peeled and sliced
- 4 medium Belgian endives, trimmed and chopped
- 1 tbsp honey
- 1 tbsp brown sugar
- Mix the flour and ground almonds in a large bowl and season with salt and freshly ground black pepper. Add 3 tbsp of the butter in small pieces and cut into the flour using two knives or a pastry cutter to form a rough crumble. Stir in the crumbled cheese and chill in the fridge for 20 mins.
- Preheat the oven to 375u0b0F. Melt 1 tbsp butter in a frying pan and saute the shallots for 2-3 mins. Add the endive, honey and sugar and cook over a low heat for 6-7 mins until golden and tender. Season lightly and transfer to a large greased shallow baking dish and top with the crumble mixture. Bake for 25-30 mins until the crumble is golden brown.
allpurpose, ground almonds, butter, cheese, shallots, belgian endives, honey, brown sugar
Taken from recipes-plus.com/api/v2.0/recipes/18047 (may not work)