Tomato crumble

4 portions molds
cherry tomatoes forty (about 10 per serving)
a few sprigs of thyme
fresh basil leaves
1 small clove garlic
olive oil
salt to taste
For the crumble:
80 g flour
50g grated hard cheese
4 tablespoons olive oil

Preheat oven to 200C.
Cut the cherry tomatoes in half and place in a bowl. Add thyme, basil and drizzle with olive oil and season with salt and add garlic, stir.
Rub the flour with olive oil fingertips. Add cheese, salt and pepper.
Salt and pepper and stir again gently.
Spread the tomato mixture over the shaper. Sprinkle with breadcrumbs and bake for about 15 minutes, until golden brown.


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