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Tomato crumble with fresh rosemary, goat cheese sauce and thyme


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Rate this recipe 2.8/5 (127 Votes)
Tomato crumble with fresh rosemary, goat cheese sauce and thyme 1 Picture


  • 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


servings 6
Level of difficulty Easy
Preparation time 40mins
Cooking time 60mins
Cost Average budget


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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