Name: Tomato crumble (Crumble de tomate)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 4
Cuisine: French
Ingredients: 115 g (4 oz) cold butter; 150 g (5 oz) flour; sea salt and freshly ground black pepper; ¼ tsp ground cumin or 1 tsp chopped mixed herbs; 1 tbsp olive oil; 2 garlic cloves, crushed; 115 g (4 oz) Parmesan cheese, finely grated; 1 red onion, thinly sliced; 850 g (1 lb 14 oz) tomatoes

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

This is a great dish for late summer or early autumn when tomatoes are abundant. Christopher uses cumin to season his tomatoes; I prefer a teaspoon of chopped mixed fresh herbs, but I’ll leave you to make your choice. When basil is abundant and in season, Christopher likes to serve this dish with a small glass of chopped basil mixed with Parmesan, garlic and a little fromage frais.