Crumble in cocotte with vegetables and Fontina AOC

In a bowl, combine the flour with the butter and a pinch of salt. Knead everything quickly to obtain crumbs. Keep the mixture to one side.
Clean the vegetables and cut them into cubes. In a frying pan, sauté the chopped onion with a little oil. Add the vegetables and cook them on a high flame for 15 minutes. Season with salt, pepper and basil leaves.
In the meantime, also dice the Fontina AOC by removing the rind.
Oil the cocotte and transfer the vegetables onto the base. Add the cubes of Fontina AOC and cover with the crumble. Press the surface lightly and bake in a preheated oven at 200° for 25 minutes.