Preheat your oven to 210° C (410°F).
To make the crumble, mix the flour and parmesan in a bowl, and add the butter, kneading until you get a crumble batter.
Roll out your dough on a baking sheet that you previously covered with a sheet of baking paper.
Brown your dough in the oven for about ten minutes.
Take out the plate and mash the dough with a fork to obtain a sandy crumble dough.
In small transparent verrines, place 2 to 3 teaspoons of PLANTIN summer truffle vegetables delight spreads (of your choice) and tap to evacuate any air bubbles.
With a teaspoon, pour the parmesan crumble over the top.
Bon appétit !