The recipe for this tomato crumble has already been discovered by our readers who received our Seasonal fruits and vegetables calendar. And now that the tomato season is at its peak, we are going to share it with the rest of you.
If you follow our recipes, you might have noticed that we love savory crumbles, and for good reasons. Savory crumbles allow us to have in an easily prepared dish with: vegetables, dairy products (if desired) and starches. It is almost impossible to fail making a crumble. This tomato crumble in particular is a dish that I prepare when I lack inspiration and time, and it never disappoints me. It is also a recipe that can easily get adapted with other vegetables or cheeses available in our fridges. Myself for example have tried this crumble with eggplants instead of tomatoes or mozzarella instead of goat cheese, and the result was just as satisfying.
You can make this tomato crumble in a large dish or in individual jars that can go in the oven.
Ingredients (3 persons):
– 3 Tomatoes
– 1/2 Medium sized onion
– 1 Garlic clove
– 1/4 Basil Bunch
– 40 g Flour
– 40 g Butter
– 40 g Parmesan
– 35g Goat Cheese
Incise the tomatoes on 4 to 5 different parts.
Put the tomatoes in boiling water for 1 minute (and not more).
Drain the tomatoes and peel them.
Sauté in a pan, the onion and the garlic with a little bit of oil …
… Then add the diced tomatoes.
Add to the pan, the basil and some salt and cook on low heat for fifteen minutes. Stir frequently.
Mélangez la farine et le parmesan avec le beurre pour obtenir des miettes grossières.
Dans un plat, versez d’abord les tomates…
puis couvrez de fromage de chèvre…
et terminez par les miettes de farine/parmesan.
Mettez dans un four préchauffé à 180°C pendant 20 minutes.