Roquefort And Endive Crumble

1. 1

   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.

2. 2

   Preheat the oven to 375u00b0F. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.