Week 28: Leek Crumble

This dish sounds weird but it is absolutely delicious and very easily altered. This is the basic recipe but you can easily replace the leek with zucchini or mushrooms or... or you could use the crumble on top of a ratatouille! Very versatile recipe and oddly enough very tasty.
You start by making the crumble itself. You need to mix 200 grams of flour, 150 grams of soft butter (not melted!) and 100 grams of Parmesan cheese (pulverized). Now depending on the type of flour you use you might have to add more flour or butter. Some types of flour simply absorb more butter than others. You want to have something that crumbles in your hands when you try to make a ball of it but it has to still stick together in small clumps (are you still with me? I'm confusing myself here)
Set that aside and chop 3 sticks of leek in fairly thin rings as well as a red onion. Sauté all of this in some butter. When the leek starts to soften add some water, milk and a vegetable stock cube. Leave this to simmer for another minute or two and then add a bit of soy cream (or regular if you prefer that) and some salt and pepper. Add a handful of grated cheese and see if the sauce is binding well. If not add some cornstarch dissolved in water. You want the sauce to be quite thick or else the crumble will suck up all the liquid in the sauce and turn into a layer of dough instead of the nice dry crumble we want.
Pour the leek mixture into an oven dish and sprinkle the crumble mixture on top (you will not need all of this. Refrigerate the rest and use it some other time, it will easily last a week in a closed container).
Bake in a preheated oven at 180° for about 15 minutes (or until the crumble is baked dry and golden) and enjoy!