Tomato crumble with fresh rosemary, goat cheese sauce and thyme

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