Do you like a delicious pumpkin pie? Have you ever thought of a pumpkin pie in a savoury form? Try this Pumpkin Cheddar Savoury Crumble with prosciutto, hazelnuts, and goat’s cheese then!
Hello, my friends. Hello November, too. I am going to keep
it very short today because it’s Monday. Who needs too much talking on Mondays?
Last week I shared two crumble recipes – this Apple Pear Honey Crumble and this Pumpkin Cheesecake Crumble, and I am going to continue this crumble madness this week. Savoury pumpkin pie? Why not! Who said a pumpkin pie needs to be sweet? The natural sweetness of pumpkin puree is accentuated with smoky prosciutto, bold cheddar, pungent goat’s cheese, earthy hazelnuts, and herbs. The filling, once baked, has a dense and slightly dry texture; that’s why I’d recommend serving it with plain yogurt or sour cream. So delicious! You can also serve it with a simple green salad, for lunch or dinner. But indeed, I did enjoy it for my nutritious breakfast – it goes well with a mug of coffee. Needless to say, it’s a delicious Thanksgiving idea, too!
So. I hope you give this Pumpkin Cheddar Savoury Crumble a
try one day and let me know what you think. And stay tuned. I am going to post
another savoury crumble recipe this week, and it’s going to be even more
Pumpkin Cheddar Savoury Crumble
3 ?ups pumpkin pure (Not pumpkin pie filling)
1,5 cups grated cheddar
100 gr. prosciutto, finely sliced
a handful of fresh sage
salt and pepper, to taste
1/4 tsp. smoked paprika, ginger, and nutmeg each
1 cup goat’s cheese, divided
1/2 cups hazelnuts, roughly chopped
oil or butter, for greasing
1/2 to 2/3 cup all-purpose flour
1 tbsp. corn starch
1 cup hazelnuts, finely chopped
125 gr. cold butter
2 tbsp. golden sugar
a pinch of salt
Preheat oven to 175 degrees C.(340 degrees F).
For the filling, combine the pumpkin puree, cheddar, prosciutto, sage, and spices. Mix with a spoon.
Stir in the 1/2 cup of goat’s cheese, mix (No need to well incorporate)
Transfer the mixture into a greased pan or skillet (I used one 8-inch skillet and one 6-inch pan).
Sprinkle with the remaining goat’s cheese and 1/2 hazelnuts.
On a cutting board, chop the butter with a knife (or grate it using a grater) then add the sugar, salt corn starch, and flour and stir with your fingers until the mixture remains crumbs.
Stir in 1 cup of hazelnuts. If it’s too dry, add a tablespoon of butter more. If it’s a little too buttery/wet to your taste, add a little more flour.
Scatter the crumbs over the blueberries and place in the oven for about 40-50 minutes or until golden and crispy (Cover with a layer of foil if the top is browning too fast).