Tomato and Goat’s Cheese Crumble

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2 1⁄4 lbs tomatoes (mixed varieties, including cherry)
• 5  tablespoons olive oil
• 8  ounces  goat's cheese (firm or soft)
• 2  ounces pine nuts
• 4  ounces  fresh white breadcrumbs
• 2  ounces parmesan cheese, freshly grated
•  salt and pepper

Directions

1. Pre-heat the oven to 375 F, 190 C/ gas mark 5.
2. 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.
3. 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.
4. 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.
5. Bake for 20-25 minutes, until golden.