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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: French
Keyword: savory tomato crumble, tomato crumble, parmesan crumble topping,
Servings: 4 servings
Calories: 408kcal
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
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.
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