Description
Indulge in the delightful Crumble Salé au Speck, Courgettes et Stracchino, an Italian-inspired dish that masterfully balances a crispy breadcrumb topping with a creamy, flavorful filling. The earthy sweetness of sautéed zucchini pairs beautifully with the smoky notes of speck, all enveloped in a luscious blend of stracchino cheese. This recipe is perfect for a cozy weeknight dinner or a comforting brunch that will impress family and friends alike. With the added crunch of a homemade sourdough crust designed to avoid sogginess, this savory crumble delivers a unique texture and aromatic experience in every bite. Enjoy it hot, warm, or even cold, making it a versatile choice suitable for any occasion.
Ingredients
- 150 g farine de blé
- 75 g beurre froid
- 50 g parmesan râpé
- 2 courgettes moyennes
- 150 g speck, coupé en dés
- 200 g stracchino
- Sel (à votre goût)
- Poivre (à votre goût)
Instructions
- Preheat your oven to 190°C (375°F).
- In a bowl, combine 150 g of flour and 50 g of grated parmesan. Add 75 g of cold butter cut into pieces. Using your fingers, rub the mixture until it resembles coarse crumbs. Be careful not to overmix.
- Wash and slice the 2 medium zucchinis into thin rounds. Sauté them in a pan over medium heat for about 5 minutes until slightly tender and moisture has evaporated.
- Stir in the diced speck and stracchino into the zucchini, ensuring even distribution as the cheese begins to soften.
- Transfer the mixture to a 9-inch tart dish, smoothing it out. Evenly sprinkle the crumble topping over the filling.
- Bake for 30-35 minutes until the top is golden and bubbly at the edges. Keep an eye on it to prevent burning.
- Remove from the oven and let it rest for 10 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Savory Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
Keywords: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. If speck is unavailable, prosciutto or bacon can be good alternatives. You can enjoy this dish warm, at room temperature, or cold. Pair it with a side of salad or a dollop of plain yogurt for added flavor.