Goat cheese crumble, fresh tomatoes and sundried tomatoes

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Goat cheese crumble, fresh tomatoes and sundried tomatoes

Goat cheese crumble, fresh tomatoes and sundried tomatoes




Goat cheese crumble, fresh tomatoes and sundried tomatoes
Goat cheese crumble, fresh tomatoes and sundried tomatoes

Ingredients
Number of people
-

4
+
For the crumble dough:

50 g flour

40 g Parmesan cheese

50 g soft butter

2 tablespoons breadcrumbs

1 spoonful of dried thyme
For the garnish:

5 canned tomatoes or peeled tomatoes

1 can dried tomato

40 g fresh cheese (Chavroux)

1 Chavignol manure

1 clove of garlic

1 shallot

8 green olives (optional)

Basil

Pepper

Salt


Preparation Printing
TOTAL TIME: 50 MIN
Preparation: 20 min
Cooking time: 30 min
Step 1
Peel and seed the tomatoes and cut them into small pieces.
Step 2
Pour them into a saucepan with a drizzle of olive oil.
Step 3
Add the garlic and chopped shallot, basil, chopped green olives and chavroux. Season with salt, sugar and pepper.
Step 4
Leave to cook for 10 minutes.
Step 5
Pour the preparation into a dish (or into several ramekins), add a few dried tomatoes cut into small pieces and crumble the goat dung on top (taking care to remove the crust to avoid it being too strong).
Step 6
Preheat the oven to 210°C.
Step 7
Prepare the shortbread dough:
Step 8
Mix the flour, breadcrumbs and parmesan cheese with the softened butter, sprinkle with a little thyme and work with fingertips.
Step 9
Spin the dough on top of the dish.
Step 10
Bake for 25 minutes.
Step 11
Serve hot with arugula salad or lamb's lettuce with balsamic vinegar!
Author's note
It's easy to do and it works best served in individual ramekins! To your stoves....

I add my grain of salt





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