En crumble au parmesan

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 5
COOK TIME
1 mins
TOTAL TIME
1 mins

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 4 pers
  • 600 g de tomates
  • 6 spring onions
  • 1 c.à soupe de cassonade
  • 100 g de beurre
  • 30 g de câpres
  • 100 g de farine
  • 50 g of powdered hazelnuts
  • 50 g de parmesan à râper
  • 7-10 Tbsp huile d'olive
  • 7-10 Tbsp sel et poivre

Directions

  1. 1

    1 Boil the tomatoes for 20 s, immerse them in cold water and peel them. Then cut them into small cubes. Drain the capers

  2. 2

    2 Peel and finely chop the onions, sweat them in an oiled frying pan while stirring, 3 to 4 minutes. Sprinkle them with brown sugar and caramelize.

  3. 3

    3 Pour the tomatoes over the onions and simmer for 5 minutes. Remove from the heat and season with salt and pepper. Add the capers. Preheat the oven to 210°c (th7).

  4. 4

    4 Quickly mix the butter, flour, hazelnut powder, grated Parmesan cheese and a pinch of salt. Pour the contents of the pan into a dish, sprinkle the crumble batter over it. Put in the oven for about 25 minutes.