9 slices Bindenfleisch
450 g of Tomme de Savoie
200 g of finely chopped onions
1 teaspoon brown sugar
1 tablespoon olive oil
60g grated parmesan
40 g of bread crumbs
60 g flour
60 g of butter
Salt, pepper, nutmeg
150 g of heavy cream
Preheat oven to 180 ° C.
In a skillet, saute the onions over low heat, add the brown sugar and let stew quietly. Set aside.
In a bowl, mix the flour, Parmesan, bread crumbs, a little nutmeg and pepper.
Add the butter (cut into small pieces) and work the dough with your fingers until you obtain a crumbled pastry dough.
Spread the onions in the bottom of 6 ramekins.
Remove rind from the Tomme de Savoie, and arrange slices on top of the onions.
Chop the Bindenfleisch over the Tomme de Savoie.
Finally, sprinkle the crumble pastry dough on top and bake for about 15 minutes.
The crumble must become colorful and crisp.
In a bowl:
Mix the cream with salt and pepper, 1 tablespoon nutmeg and set a teaspoon over each ramekin after taking them out of the oven.