I stumbled across a recipe for a savoury crumble on one of my favourite food bloggers site: Matt Bites and thought it was such an innovative concept. Why does a crumble have to be sweet? He wrote that he had seen and eaten such a dish in France. Apple crumble is one of my favourite desserts, and I love roasted veggies so it all made so much sense to me.
I altered his recipe on the crumble, I felt it needed more flour and I added cheese. I used a mix of aubergine, courgette and mushroom. I added more thyme to the recipe and pre-cooked the courgette and aubergine first in a little olive oil that I had used to confit some cold smoked garlic.
Its all about layering the flavour, but any infused olive oil would work or just EVOO (extra virgin olive oil).
This is what you will need to make one generous savoury crumble:
roasted aubergine, courgette and mushroom crumble
- 1 cup of flour
- 70 gms of butter
- 50 gms of grated Gruyere Parmesan would work well too
- 1 tsp chopped fresh thyme leaves
For the filling:
- half a large aubergine cut into medium-sized cubes
- 3 med/ large courgettes sliced on the diagonal always just so much prettier than a straight round disc cut
- 3 cloves of garlic crushed
- 2 large tomatoes skinned and roughly chopped
- 125 gm half a punnet white button mushrooms sliced
- 1 teaspoon thyme roughly chopped
- a splash of olive oil
How to make this:
- preheat the oven to 180 C
- grease a 28-30cm pie dish or any other suitable sized oven tray (I like to have a fairly wide top so that the crumble is spread out quite thinly so that it gets nice and crunchy), or you could make this in individual ramekins
- roast the courgette and aubergine for 15 minutes with a bit of olive oil
- whilst that is roasting, skin the tomatoes and chop
- make the topping by mixing all the butter and flour with your fingers, then add the other ingredients and mix lightly until it all comes together and a nice crumb is formed. If it is too dry add a few teaspoons of water
- add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme
- add the courgette and aubergine and mix it all together
- empty all the veg into the pie dish
- sprinkle the savoury crumb mix over the vegetable mix to cover the surface and bake in the oven for 45 minutes and it's bubbling with a nice brown crumble top
- I absolutely loved the concept, and the flavour of this dish was so French. My house smelt a bit like a little bistro. This is heartwarming comfort food at its best, and so many variations can stem from it.
- Roasted red onions, peppers, leeks etc or even a bit of bacon would work well.
- A nice little splash of white wine wouldn't go amiss, and if not, certainly a glass to accompany it.