Tomato Crumble

I think one of my all time favourite desserts is apple crumble. I love it: so easy to make and sooo good to eat. I had no idea that a crumble could also be a savoury dish (did you?). This summer I became a savoury crumble convert when my friend Heather baked up a storm with a tomato and goat cheese concoction.

It is so quick and easy! Here is the recipe:

  • 4 to 5 ripe big juicy tomatos (chopped)
  • 2 shallots
  • a handful of chopped parsley and a bit of garlic if you feel like it
  • salt and pepper
  • goats cheese
  • 200 g of flour
  • 130 g of cold butter
  • 100 g of grated hard cheese (cheddar, comté)

Preheat oven to 180°C. Sauté shallots and chopped parsley in a frying pan and add in the chopped tomatos, add salt and pepper to taste. Let the tomatos cook until they start falling apart, but are still chunky. While the tomatos are cooking, make the crumble. Cut up the butter and mix with the flour to make crumbles (if you like fine crumbles, add a bit more flour). With your fingers mix the cheese into the crumble mix. Season with salt and pepper. Spread the tomato mix into an oiled dish and lay on a few slices of goats cheese. Crumble the crumbles on top. Put into the oven until golden brown.

It’s good warm and cold and is lovely to eat with a nice salad as an equivalent of a vegetable tart. I think I might start experimenting next time and maybe add in some courgettes into the tomato mixture…

Here is the recipe to download!


Comments (2)

Courtney in London
September 7, 2011

I too had no idea a crumble could be savoury! I’ll definitely have to try this. Thanks for the recipe!

September 7, 2011

My goodness, I had no idea! I was just making plum crumble last night with plums from the garden! I’ll be sure to try this recipe out. So glad to have come across your Blog 🙂 Catherine

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