Michel CHAPOUTIER

La recette de Marius

Summer vegetable mini-crumbles

Summer vegetable mini-crumbles

Preparation time: 20 minutes

Cook time: 20 minutes
Serves: 12-18 servings or 6 persons

3 tomatoes
1 zucchini
1 eggplant
1/2 yellow bell pepper
1/2 red bell pepper
1 fresh thyme sprig
1 sweet or red onion
100g plain flour
50g ground almonds
50g non salt butter
1 tsp dry thyme
salt, cayenne pepper
1 tbsp olive oil
 


Peel onion, seed peppers and clean and remove tips from zucchini and eggplant. Chop all vegetables into dice and crush tomatoes.

In a large pan, fry onions until gold, then add in all vegetables, salt, cayenne, thyme sprig, stir gently and cover. Leave it to cook slowly 20 minutes.

To make the crumble, mix almonds and flour. Work the butter diced into the flour and almonds using your fingertips, then gently rub between your hands to obtain a coarse crumb. Add the salt, cayenne and dry thyme. Spread the crumb mixture on a greasy flat ovenproof dish. Preheat the oven at 200°C (400°F) and cook it until brown 15 minutes.

Serve warm or cold vegetables in cups or small spoons, just a bit of crumb on the top. White Marius is the perfect pairing.


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