Savoury Tomato and Feta Crumble. Paradajkové crumble s fetou.

The summer is over and you ended up with an overload of tomatoes from your garden. Or you just bought loads of pretty, colorful and flavourful tomatoes from your local farmer because you couldn´t resist how beautiful they were. Like I did.

After you were enjoying them with your avocado toast, you are ready for a serious tomato business. So here is an idea. Turn them into a beautiful savoury crumble, where their juices will bubble away underneath a crunchy and salty thyme crumble.
This way, you can use up any tomatoes and say ´see you soon´ to the refreshing flavours of summer.

Savoury Tomato and Feta Crumble 

(serves 4 or 2 very hungry people)

about 500g to 650g of beautiful, juicy and ripe tomatoes
2 tbs aple cider vinegar (or alternatively a bit of lemon juice) for balancing the sweetness of tomatoes
1/2 tsp sea salt
1 cup oats
1/2 cup oat flour, buckwheat flour or almond flour
handful of almonds
200 g feta cheese
4 sprigs of freshy thyme, leaves picked
5 tbs olive oil
big pinch of sea salt

Preheat the oven to 180°C.
Wash your beautiful tomatoes and cut them in halves. Mix them lightly with vinegar and salt. Put them to a baking dish (pretty one is a must!) with all the juices they have released so far.
Now, make the crumble topping. Roughly chop the almonds.Mix them together with oats, oat flour, salt and thyme leaves. Crumble your feta cheese and add it to the oat mixture together with olive oil.
Spread the crumble evenly on top of your tomatoes. Bake for about 30 minutes, until beautifuly golden and until the tomatoes start to bubble underneath the crumble.
Serve in bowls (just like you would any crumble) with some fresh spinach leaves, lettuce and coconut (or any other natural) yoghurt. And a bit more feta. Drizzle with olive oil, sprinkle with more fresh thyme leaves for ´wow´ effect.
It tastes delicious when still warm but it´s beautiful when served cold directly from the fridge. Enjoy.

 

 

——–
Leto je uz skoro prec. A ak ste nahodou skoncili s neskutocnym mnozstvom krasnych paradajok z vasej zahrady alebo ste prechadzali okolo farmarskych trhov a vykupili im vsetky paradajky ako to bolo u nas doma (lebo ste im jednoducho nemohli odolat), po uvareni niekolkych flias leca si hovorite co s nimi.
Ja vam poradim. Po tom ako som si ich vychutnavala na toaste s avokadom skoro kazdy den som sa rozhodla pustit sa do seriozneho paradajkoveho biznisu. A zrodila sa myslienka upiect crumble na slano, ktore bude chrumkave a vonave po tymiane, slankaste po feta syre, a ktore bude pod tou chrumkavou mrvenickou krasne bublat vdaka krasne dozretym a stavnatym paradajkam.
Takymto sposob mozete zuzitkovat jedny z poslednych paradajok a povedat letu ´vidime sa opat o rok´. :)
Paradajkové crumble s fetou
(porcia pre 4 ludi alebo 2 hladosov)
cca 500 – 650g krasne dozretych paradajok
 2 lyzice jablcneho octu (alebo popripade pouzite cerveny vinny ocot alebo citronovu stavu) na vybalancovanie sladkosti paradajok
1/2 lyzicky morskej soli
1 salka vlociek (ja som pouzila ovsene)
1/2 salky ovsenej muky, mandlovej mucky alebo pohankovej muky
hrst mandli
200g feta syru (pouzivam feta vyrobenu iba z ovcieho a kozieho syra)
listky zo 4 stoniek cerstveho tymianu
 5 lyzic olivoveho oleja (alebo masla)
velka stipka morskej soli
Predhrejte si ruru na 180°C.
Umyte si vase paradajky a poorozkrajujte na polovicky. Pomiesajte ich so solou a octom, velmi jemne aby ste ich zbytocne nedopucili. Prelozte ich do peknej peciacej formy so vsetkymi stavami, ktore pustili.
Teraz si pripavte mrvenicku. Posekajte si mandle. Zmiesajte ich spolu s vlockami, mukou, solou a tymianovymi listkami. V miske si nadrobte fetu a zmiesajte ju spolu s olivovym olejom do vlociek. Nadrobte hotovu mrvenickou na paradajky.
Pecte v rure 30 minut, alebo dokym nebude mrvenicka krasne nazlatla a dokym paradajky nebudu bublat. Malo by to vonat uzasne.
Podavajte crumble v miskach (tak ako by ste podavali hocijake ine crumble) s cerstvymi spenatovymi listami, salatom a kokosovym jogurtom (alebo hocijakym inym naturalnym jogurtom). Navrch mozte nadrobit este trosku fety a vsetko v miske pokvapkajte kvalitnym olivovym olejom. Par listkov tymianu na vrch tiez neuskodi a doda jedlu ten ´vau´ efekt pre oci :)
Uzasne chuti crumble, ked je este stale teple, no podavane priamo z chladnicky je taktiez vyborne.
Dobru chut.

 

 

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