I love crumbles. As a dessert, of course. But when they are salted, they can be really great too! The association of flavours is amazing.
To have a better presentation, I recommend you use individual ramekins or mini casserole dishes.
Ingredients (for 6 people)
150 g fresh goat's cheese
2 small goat's cheeses
1 small courgettes
2 bell peppers (a red and a green)
3 large tomatoes
10 cl cream
2 garlic cloves
For the crumble
75 g parmesan
75 g butter
3 soup spoon breadcrumbs (blend 4 French toasts)
75 g flour
1 soup spoon thyme
Pre-heat the oven at 200°.
Chop the onion and garlic, plunge the tomatoes in boiling water to peel them, cut all the vegetables in small dices.
Brown in a sauté pan with some oil the onion and garlic and then add the vegetables. Cook and stir for 15 min. Add salt, pepper and thyme. After that, pour the cream and the fresh goat’s cheese, stir well to have a homogeneous mixture.
Pour in the dish.
In a salad bowl, bring together the melted butter, the parmesan, the breadcrumbs, the flour and the thyme, sprinkle on the vegetables.
Slice the goat’s cheese and put over the crumble.
Bake for 20-25 min in the oven, until the cheese has melted. Serve immediately with a green salad.