Savory Tomato Crumble with Fried Shallots
End of summers tomatoes is the perfect time to make a savory tomato crumble topped with crispy fried shallots and herb crumb topping.
Servings: 4 servings
Calories: 408kcal
Ingredients
Fried Shallots
- 1 shallot sliced thinly
- ¼ cup grapeseed oil
- Salt as needed
Herb Topping
- ½ cup flour
- 4 tablespoon butter cut into small cubes
- 1 tablespoon olive oil
- ¼ cup freshly grated Parmesan
- 2 tablespoon shredded gouda cheese
- Several stems of fresh thyme leaves removed and roughly chopped
Tomato Filling
- 1 pint of tomatoes any variety
- Drizzle of olive oil
- 2 tablespoon flour
- 2 garlic cloves finely chopped or grated
- 2 tablespoon balsamic vinegar
- Fresh thyme and oregano leaves roughly chopped
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- Start by heating grapeseed oil in a shallow skillet until hot. Add sliced shallots and fry for 3-5 minutes until lightly golden brown. This happens fast so keep an eye on them.
- Once done, use a slotted spoon to remove them to a paper towel lined plate and season with salt. Set aside.
- Make the herb topping by combining all of the topping ingredients in a bowl. Use your fingers or a fork to blend the butter into the flour evenly. The butter should be the size of small peas.
- For the tomato filling, cut any large tomatoes in half or quarters and the smaller tomatoes in half.
- Toss tomatoes with a drizzle of olive oil, flour, chopped garlic, balsamic, herbs and season with salt and pepper.
- Top tomatoes with herb topping mixture and bake for 40 minutes until the topping is golden brown and tomatoes have softened.
- Once done, top with fried shallots and fresh thyme.
Nutrition
Calories: 408kcal | Carbohydrates: 23g | Protein: 8g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 260mg | Potassium: 355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1426IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 1mg