Tomato crumble with fresh rosemary, goat cheese sauce and thyme
By Carrelet

Ingredients
- For the crumble:
- 1.5 kg of round tomatoes
- 75 gr of fine breadcrumbs
- 100 gr of flour
- 60 gr pine nuts
- 100 gr fresh grated parmesan
- 125 gr of salted butter, soft
- 10 sprigs of rosemary
- Olive oil
- Salt and pepper
- For the goat cheese sauce:
- 200 ml full cream
- 225g fresh goat cheese
- Thyme
- pepper
Details
servings 6
Level of difficulty Easy
Preparation time 40mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Immerse the tomatoes about 30 seconds in boiling water and peel them. Place in a large ovenproof dish, add 4 chopped sprigs of rosemary, salt and pepper. Drizzle with olive oil. Place in the oven and bake for 1 hour at 90 degrees Celsius. Cut the butter into pieces.
Step 2
In a large bowl, put the flour, bread crumbs and half the grated fresh parmesan. Add the olive oil and butter. Knead everything by hand until you get a crumbly pastry. Then add half the pine nuts and mix again. Add the crumble onto the dish with tomatoes, then add the remaining pine nuts, parmesan cheese and add half a sprig of rosemary. Place in the oven for 15 minutes at 205°C.
Step 3
In the bowl from an electric mixer, put the goat cheese, thyme and double cream. Pepper generously. Mix until you get a thick sauce. Place the sauce in the fridge. Remove the dish from the oven and serve with the chilled sauce.
Step 4
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