Vegetable Crumble

Appetizers | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can place a few slices of bacon at the bottom. Serve with drizzles of balsamic vinegar cream.

Ingredients

Tomatoes - 3 pieces
Eggplants - 1 piece
Onion - 1 piece
Garlic - 1 head
Pistachios - 1.8 oz
Wheat Flour - 5.3 oz
Butter - 2.6 oz
Thyme - to taste
Salt - to taste
Ground Black Pepper - to taste
Grated Pecorino Pepato Cheese - 1.8 oz
Courgette - 2 pieces
Melted Cheese - 3.5 oz

Step by Step guide

Step 1

Chop the vegetables randomly, remove the seeds from the tomatoes, peel the garlic, and place the whole cloves.

Step 2

Line a baking sheet with parchment paper, grease it with oil, arrange all the vegetables, mix with oil, and place in the oven for about 20 minutes on convection at 392°F.

Step 3

Mix the flour with thyme, salt, and pepper. Add the diced butter to the flour and make a crumble. Stir in the grated Parmesan.

Step 4

When the vegetables are ready, place the mozzarella on top, sprinkle with pine nuts, and cover with the crumble mixture. Bake at 356°F for 20 minutes.