Prep 25 mins
Cook 25 mins
This savoury crumble is a twist on the more usual quintessential English dessert crumbles. It’s a really tasty supper dish and comes from the BBC Good Food “101 Veggie Dishes” book. There are no herbs listed in the original, or here, but feel free to add some if you like. This is equally good served with a green salad or vegetables. Recipe posted for Zaar World Tour 2005.
- Pre-heat the oven to 375 F, 190 C/ gas mark 5.
- Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes.
- Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat’s cheese on top; repeat the layers.
- Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
- Bake for 20-25 minutes, until golden.
This recipe was really delightful, a treat for sure. I halved the ingredients and used 2 whole red tomatoes and 1 pint yellow cherry tomatoes fresh from the farmer's market (I love cooking with fresh tomatoes!). I also toasted 2 slices of sourdough bread which I then threw into the blender to process into fine crumbs and added a sprinkling of dried basil. The crunchy breadcrumbs and tomatoes were terrific together. (I also cut back on the oil to 2 teaspoons and used low fat cheese.) I baked it for a full 25 minutes. You might want to let it stand a little longer though, those cherry tomatoes were hot. Ouch! But they sure tasted good! Thanks very much, Caroline.