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Cherry tomatoes crumble

Cherry tomatoes crumble

Keeps for about a 4 days in the fridge. Eat cold or reheat and serve warm.

Cherry tomatoes crumble

3 June 2020
: 8 to 10
: 30 min
: 25 min
: 55 min
: easy

Eat warm or cold


  • 75 gr flour
  • 75 gr grated parmesan cheese
  • 60 gr 1/2 salted butter
  • 3 TBS breadcrumbs
  • 1 TBS thyme or oregano
  • a few pine nuts (optional)
  • 1kg 500 cherry tomatoes
  • 2 TSP olive oil
  • 3 TSP garlic cloves
  • 3 TBS chopped shallots
  • 3 to 4 TBS basil leaves
  • 2 pinches sugar
  • 1/2 a log of goat cheese
  • 1 fresh goat cheese type Chavroux
  • 1 pinch sea salt, pepper
  • Step 1 Rinse the tomatoes and cut in halves. Place in a strainer and toss with sea salt. Cut the shallots, garlic cloves and basil leaves set aside. Prepare the crumble in a separate bowl. Start by thoroughly mixing with your fingers grated parmesan, thyme or oregano, flour, butter and breadcrumbs. Add pepper and pine nuts if you want. Mix until large crumbs are formed. Set aside in the fridge.
  • Step 2 Preheat the oven to 200°.
  • Step 3 Bake the tomatoes with oil, Chavroux, garlic, shallots, sugar and basil in a pan during 5 minutes. Put this preparation in a gratin dish, top with slices of goat cheese and pour the crumble filling evenly over it. Bake in the oven for 25 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned.

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