Delights etcaetera...

English version of Délices etcaetera...

02 octobre 2005

Crumble tomates pavot


[Tomato and poppy crumble]
After my zucchini crumble, here is the tomato crumble. The recipe is fairly similar even if, here, there is some more butter and biscotti. What is different is additionnal favours. Here a smidgeaon of poppy (since I only had poppy biscotti !) and grated mushrooms (because I bought some time ago a bottle of magic mushrooms and I never know when to use it!)
Comparing to my last crumble, I think I prefer this one because boscotti lighten the structure.

Ingredients (serving 6 persons)
- 1,5 kg of tomatoes
- 100 g of all purpose flour
- 100 g of butter very cold
- 6 poppy biscottis
- 45 g of grated Parmesan cheese
- grated mushrooms
- 2 tablespoons of olive oil
- salt, pepper

Preheat the oven with th.4 (120°C).
Rince the tomatos and plunge then one minute in boiling water. Before skins begins to tear away, I still feel one good minute occurs!
Frain off the tomatoes, freshen them up under chilled water. Peel them and cut them in four.
Oil lightly a rectangular pie plate (this step is not mandatory)
Lay out tomatoes pieces inside. Salt and pepper, sprinkle with grated mushrooms. Spray with some oil and put in the oven. Bake during 30 min.
Meanwhile, prepare the paste : mix flour with parmesan cheese, biscotti and butter in fragments to get a granular paste.
Take off the plate from the oven and increase the thermostat to 210°C. Cover up tomatoes with the paste. Spary with some oil and put again in the oven. Bake 30 min. Serve.

Posté par perrineco à 08:39 - Side dishes - Commentaires [0] - Permalien [#]


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