2013-05-13

Crumble with vegetables

Crumble with vegetables
Author:
Category
Second courses
Ingredients
  • 2 small tomatoes
  • 1 eggplant
  • 1 zucchini
  • 100 g mozzarella
  • 2 tablespoons olive oil
  • 2 tablespoons chopped pine nuts
  • 4 slices cured ham
  • 150 g flour
  • 75 g butter
  • Several sprigs of thyme
  • Salt
  • Freshly ground pepper
Such an unusual dish, partly a pie, partly a casserole, in a classic recipe - with apples ... But after all, the classics are just the basis for the search!

Crumble recipe with vegetables


1

Heat the oven up to 180°C. Wash and dry vegetables. Cut tomatoes in half and remove seeds. Cut zucchini, eggplant and mozzarella into large cubes. Finely chop the thyme.

2

Heat olive oil in a saucepan and fry eggplant and zucchini. Salt, pepper and cook 10 minutes.

3

In a bowl, mix flour with thyme, add salt and pepper to taste, add butter and knead with your hands a crumbly dough.

4

Put a slice of ham on the bottom of 4 portioned baking dishes, spread the fried vegetables, add pine nuts and mozzarella, salt and pepper to taste. Put half a tomato on top and cover everything with dough.

5

Bake for 25 minutes until the crumble is browned. Serve warm.

  • Main courses

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