Tomato & Pepper Crumble

Recipe steps

Prepare the vegetables

Preheat the oven to 190°C (convection). Slice the onion and roughly chop the garlic. Cut the peppers into small 1–2 cm cubes, removing the seeds and white parts. Cut the tomatoes into quarters or thick slices. No need to peel them — that’s where a lot of the flavor hides, and honestly, we’re not fussing over perfect looks here.

Slow-cook the vegetables

In a large pan, heat the olive oil over medium heat. Sauté the onion for 4–5 minutes until translucent. Add the garlic and peppers, sauté for 5 minutes. Stir in the tomatoes, thyme, sugar, salt, and pepper. Let it simmer over medium heat for 8–10 minutes, stirring regularly, until the vegetables are nice and soft. Pour into a baking dish (approx. 25 × 18 cm).

Prepare the crumble topping

In a bowl, mix the flour, parmesan, seeds, salt, and Espelette pepper. Add the cold butter, cubed. Using your fingertips, rub the mixture quickly until you get a coarse, wet sand-like texture. Don’t overwork the dough — those irregular bits are exactly what we’re after.

Assemble and bake

Spread the crumble generously and unevenly over the slow-cooked vegetables. Bake for 25–30 minutes until the surface is golden brown and the edges start to lightly caramelize. Let it cool for 5 minutes before serving.

Serving

Serve straight from the dish, alongside a green salad or arugula dressed with a squeeze of lemon. As a main course, add a few slices of fresh goat cheese on top of the crumble 5 minutes before the end of baking.

Tips and variations

• Gluten-free crumble — Replace the T80 flour with chickpea flour or rice flour. The crunchy texture is different but just as delicious.
• Fridge raid version: Got zucchini or eggplant lying around? Toss them in during the slow-cooking step. This crumble is made for clearing out the veggie drawer.
• If the vegetable filling is too watery after cooking, drain it slightly before adding the crumble: a dry base ensures a crispy crumble right down to the last bite.