Servings: 4-6
Ingredients:
(baking pan Ø 24 cm)
For the dough:
250 g flour 00
100 g soft butter (and a knob of butter to butter the baking pan)
1 egg
For the stuffing:
1 pack cooked ham
500g béchamel
6 medium sized courgettes
1 small Tropea onion (or white onion)
2 tablespoons extra virgin olive oil
An unusual yet delicious salty variation of a traditional British dessert.
Directions:
Preheat static oven at 180 °C. Cut the slices of raw ham into stripes and set aside. Cleanse, wash, and slice the courgettes, then fry them in a pan with extra virgin olive oil and the minced onion. Meanwhile, prepare the dough: in a bowl combine flour, soft butter and the egg, and knead it until crumbles. When the courgettes are ready add them to the béchamel and the raw ham to complete the stuffing. Butter and flour the baking pan then add half of the dough. Pour the stuffing and the remaining crumble. Place the crumble in the oven and bake for about 30 minutes. To check that the crumble is ready, pierce it with a toothpick, if it comes out dry the crumble is ready to eat.