Vegetable crumble
8 servings
45 minutes
Vegetable crumble is a refined dish of French cuisine that harmoniously combines fresh vegetables with a crispy golden crust. Its roots trace back to the traditions of French village recipes where the simplicity of ingredients transformed into elegant and rich flavors. This version of crumble features eggplants, zucchini, tomatoes, and aromatic garlic baked until tender. Topped with a crumbly mixture of flour, butter, and parmesan that gives the dish a unique texture. The spiciness is enhanced by thyme, black pepper, and salt while delicate mozzarella and pine nuts complete the composition. This crumble is an ideal choice for both a light dinner and an exquisite presentation on a festive table where it will captivate guests with its aroma and balanced taste.
1
Chop the vegetables randomly, remove the seeds from the tomatoes, peel the garlic, and place the cloves whole.
- Tomatoes: 3 pieces
- Garlic: 1 head
2
Line the baking tray with parchment paper, grease with oil, arrange all the vegetables, mix with oil and place in the oven for 20 minutes at 200 degrees with convection.
- Eggplants: 1 piece
- Onion: 1 piece
- Zucchini: 2 pieces
- Butter: 75 g
3
Mix flour with thyme, salt, and pepper. Add diced butter to the flour and make a crumb. Incorporate grated Parmesan into the crumb.
- Wheat flour: 150 g
- Thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 50 g
4
When the vegetables are ready, place mozzarella on top, sprinkle with pine nuts and flour. Bake at 180 degrees for 20 minutes.
- Mozzarella cheese: 100 g
- Pine nuts: 50 g