Tomato Crumble

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 large tomato (s)
  • 2 mushrooms, brown
  • 2 tablespoon extra virgin olive oil
  • 2 pinches black pepper from the mill
  • 2 pinches salt

For the sprinkles:

  • 50 g mountain cheese
  • 1 teaspoon butter
  • 1 tablespoon heavy cream
  • 25 g panko
Tomato Crumble
Tomato Crumble

Instructions

  1. Pour boiling water over the tomatoes and let stand for five minutes. Then peel off the skin. Quarter the tomatoes, remove the seeds and cut the rest into small cubes. Clean and dice the mushrooms and mix with the diced tomatoes. Season everything with oil, salt and pepper.
  2. Divide this mixture between two soufflé molds.
  3. Finely grate the cheese and knead with butter, cream and panko. Now distribute these crumbs on the tomatoes.
  4. Bake the crumble at 180 ° C top / bottom heat in the preheated oven for about 20 - 30 minutes, until the crumble starts to get color.
  5. This crumble tastes good as a small meal or as a side dish.

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