"Simplicity is the ultimate sophistication" LdV

Saturday, 17 March 2018

CHERRY TOMATOES, BASIL AND GRUYERE CRUMBLE (Crumble de tomates cerise au basilic et au gruyère)

CHERRY TOMATOES, BASIL AND GRUYERE CRUMBLE 
(Crumble de tomates cerise au basilic et au gruyère)


Did I ever tell you that I love any crumble and especially salted one? There is always a wow factor when I cook some for my friends here in London. Some of my British friends did not even consider that a crumble might be salted!!! There are 2 schools for the cherry tomatoes crumble in France : the double cooked tomatoes and the single cooked tomatoes. I did both to compare and the last one for my palate was the best! In my opinion, the double cooked lost completely its savior and it became really soggy with the butter. In addition, this one is supper easy for a quick and healthy lunch or supper!


Wine pairing : Beaujolais (White) from Beaujolais.




CHERRY TOMATOES, BASIL AND GRUYERE CRUMBLE 
A quick glance in your kitchen…

In your fridge
Cherry tomatoes
Fresh basil
Gruyere 
Butter


In your cupboard
Caster sugar
Garlic
Dry thyme
Flour
Olive oil


CHERRY TOMATOES, BASIL AND GRUYERE CRUMBLE 
Serves 4

500g 17,63 oz of cherry tomatoes cut in half
1 generous handful of fresh basil finely chopped
1 tbsp of brown caster sugar
1 crushed garlic clove
1 large sprig of dry thyme
80g 2,82 oz of grated gruyere
100g 3,5 oz of flour
100g 3,5 oz of soft butter
Olive oil


Preheat your oven at 200° C.
In a bowl, combine the tomatoes with the garlic, sugar, basil and thyme.
In a second bowl, mix the flour with the butter and gruyere.
Pour the tomatoes mixture in an oven-proof dish and dispose the crumble on top of it.
Pop in the oven for 30 minutes.
Enjoy with a rocket salad.




Crumble de tomates cerise au basilic et au gruyère


Pour 3-4 personnes
500g de tomates cerise coupées en deux
1 CAS de sucre roux en poudre
1 belle poignée de basilic frais ciselé
1 gousse d’ail écrasée
1 branche de thym
80g de Gruyère râpé
100g de farine
100g de beurre mou
Huile d’olives

Préchauffez votre four à  200° C.
Dans un saladier, combinez les tomates avec le basilic, le sucre, le thym et la gousse d’ail.
Dans un bol, mélangez la farine avec le beurre et le gruyère.
Repartir la préparation de tomates dans un plat à gratin et la recouvrir du crumble.
Ajoutez un filet d’huile d’olives et enfournez pour 30 minutes.
Dégustez avec une salade de roquette.

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