Salted vegetable crumble

For 4 individual crumbles (in soufflé jars for example)

- 300 gr fresh green beans
- 300 gr cherry tomatoes
- 1 beautiful clove of garlic
- fresh thyme
- olive oil
- salt

For the crumble dough:

- 150 gr semi-salted butter or soft butter + fleur de sel
- 130 gr gr grated parmesan cheese
- 150 gr flour

 

For the garnish:

Wash the beans in clear water, remove the stalks and scald them.
Drain and let them cool.

Wash the cherry tomatoes, cut them in half.

Fry the garlic in the oil, then add the beans and tomatoes.
Once they are melting, add the thyme and sauté over high heat for a few minutes. Allow to cool.

 

For the crumble:

Mix the flour well with the parmesan. Add the soft butter in pieces, mix with a spoon and then work by hand until you obtain the consistency of a classic crumble dough (crumbled cake).

Remove the garlic and thyme from the vegetables, then spread them in the small dishes (or in a gratin dish).
Place the crumble dough on top without pressing it, in an even layer.

Put in the oven at 150°C for about 30 min and at the exit, serve rather warm.