Savory crumbles are all the rage in France. A great vegetarian main dish.
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
8 Oz Butter
1 Onion sliced
4 Whole Carrots peeled and diced
2 Whole Zucchini diced
2 Whole Roma Tomatoes
4 Oz Goat cheese
1 Cup Flour
1 Teaspoon Basil, dried
1 Teaspoon Oregano
1 Teaspoon Thyme
Preheat oven to 375 and butter a 9x13 baking dish. Melt 2 TB butter in a large saucepan. Saute the onion, carrots and zucchini over medium-low heat until softened but not browned. Season with herbs and salt and pepper. Whisk in goat cheese. Pour vegetables into baking dish. Add tomatoes and toss to combine. To make crumble, cut the remaining six TB of butter into the flour using a pastry blender, two knives or your fingers until mixture resembles coarse crumbs. Pour 2 TB ice water over the flour-butter mixture and stir with a fork. Spread mixture evenly over the vegetables. Bake at 375 for one hour.
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