Tomato Crumble and Roasted Goat cheese

This is nice for the summer when the tomatoes are tasty.  I make this when I have an excess of 'edging to ripe' tomatoes.  Today I used smaller tomatoes that we bought (over zealously!!) from the market last week - not enough to make a batch of chutney, but perfect for this.  I served it with a dressed green salad and roasted goat cheese rolled in black pepper.

For  4

About 600g -800g ripe and good quality tomatoes,
2 spring onions (scallions) or 2 shallots sliced very thinly,
12 basil leaves (more if you want).

Crumble top
 (I have chosen to not add any Parmesan cheese as we had enough cheese with the goat cheese. But by adding 50g -100g (depending on your taste), you can add a different element.

50g butter
25g olive oil
100g flour
30g ground hazel nuts or ground almonds (toast them in a non stick pan until lightly brown)
salt and pepper

Boil some water and pour into a bowl with the tomatoes in it, so it covers them all.  Wait 10 - 15 seconds and pour away and fill with cold water.  The skin should just peel off - you may want to cut across the base to help.  Half them and remove the seeds and juice.  If you have smaller ones, just pinch them softly to remove the pips.

Place into a dish the sliced onions and  tomatoes (cut side down), overlapping them so as they all fit tightly in.  Sprinkle the basil evenly and a little drizzle of olive oil over the top and season well.

For the crumble, add all the ingredients in a bowl and mix lightly with your finger tips.  There should be a basic 'sand texture' with an assortment of different sized pieces.  Pour the mix lightly over the tomatoes, making sure it is not pressed down.

Bake for about 20 minutes at 200°c /400°f 

It is best leave it to cool down a little and this is when I put the cheese into the turned off oven to warm through for 5 to 7 minutes.

Bon appétit !