A crumble that smells like Provence – Tomato, eggplant, basil and goat cheese crumble
Un crumble qui sent bon la Provence – Crumble aux tomates, aubergines, basilic et chèvre
It seems like the traditional British dessert arrived in France and turned savory. Crumbles are becoming very trendy in France and quite popular, I can understand why, they’re just really delicious. So, yes, we stole it from the British and somehow made some transformations to it. I don’t know much about British cuisine, but I know crumble comes straight from the other side of the Channel.
This is my third post featuring a savory crumble, and I will continue to explore them. Crumbles are so good, most of all very easy to make, and certainly always appreciated among guests. They make wonderful appetizers. I just love to nibble on the crust and dig to get what’s underneath. The goat cheese has melted and infused with the garlicky tomato and eggplant, so you can dip some toasted walnut bread in the juices.
I had taken tons of photos yesterday and for whatever strange reason, when I downloaded them on my computer, they had disappeared from the memory card, and by that time my meal was long gone and digested. I was really disappointed – I still don’t know where the problem came, either from the card or the camera. I Certainly did not want to eat the same dish today and honestly, I am a little tired of carbs, on arrête les féculents, let’s stop the carbs before I turn into a giant noodle!!! I have been eating more pasta and rice than usual, so I figured this crumble would fit perfectly my nutritional needs.
Ingredients for 3-4 individual crumbles
- 5 medium size tomatoes, peeled and seedless, cut in quarters
- 1 small eggplant, sliced crosswise
- 4 tbs goat cheese, crumble
- 2 tbs basil, chopped
- 2 garlic cloves, chopped
- 1 tbs olive oil
- salt and pepper
For the crumble topping
- 4 tbs white flour
- 5 tbs plain bread crumbs
- 1 tsp herbes de Provence
- 1 1/2 tbs almond meal
- 1 tbs parmesan, grated
- 2 oz (or 50 g) butter
- a little salt and pepper
Heat olive oil in a pan, add 1 garlic clove chopped, then add tomatoes, cook for about 5 minutes until the tomatoes are starting to become soft but not mushy. In a grill pan, grill eggplant on both sides. You can also sprinkle them with olive oil, salt and pepper and broil them under broiler.
Start making crumble topping. In a mixing bowl, mix all ingredients together, then add butter and mix from tip of the fingers to make a crumbly dough.
In individual molds, add tomaotes, eggplant and basil. Top with goat cheese and crumble topping.
Cook in a pre-heated oven at 370F for about 30 minutes or until the top has turned golden.
Serve hot with a green salad.
This entry was posted by silvia on December 21, 2009 at 11:26 pm, and is filed under Appetizers, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Sounds like a great dish, and it seems open to a lot of possibilities. I am not a great fan of aubergines but I sure love the rest of the ingredients. Chèvre is one of my favorite cheeses I love the pungent taste of it. Thanks for sharing
I should look more into crumble too. Looks and sound interesting. And I can play around with many options.
I love the idea of a savory crumble! Great flavors! And beautiful presentation in the jar!
You always have awesome and incredible dishes! You are someone I look up to. Well done!
You’re right – it’s so fun when you dig to find the yummies underneath, and this is so much lighter feeling than a casserole.
I could go for some of that right about now! Love eggplant and tomatoes!
Hi, I like tomato recipes. Great…
that sounds like a great recipe to take to a party with some crusty bread!
Beautiful recipe, and I love the presentation in a glass jar. So many savory, wonderful flavors! All my favorites, yet again.
I’m going to save this for next summer when the eggplants are back. It looks like a beautiful summer savory. Great job, and Happy Christmas! Robin
in the heart of winter something that smells like summer..wonderful!
Sounds delicious!! Love that you baked in a glass jar! Please stop by my blog… I’ve got something for you and have a wonderful Christmas! http://just-making-noise.blogspot.com/2009/12/pseudo-hiatus-more.html
What a gorgous dish…em… or bottle! hehe… However, that looks really tasty. yumm…
This looks AMAZING. Definitely making sometime soon.
Mmmm, what a great combination of flavors!