Vegetable crumble with goat cheese

Name: Vegetable crumble with goat cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Flour; 100 g soft butter; 1 Egg yolk (size M); 7-10 Tbsp Salt; 3 Stem(s) Thyme; 1 Rosemary branch; 1 Onion; 2 Garlic cloves; 400 g medium zucchini; 2 Tomatoes; 1 Aubergine; 2 red peppers; 4-5 Tbsp Olive oil; 7-10 Tbsp Pepper; 100 g Whipped cream; 100 g Fresh goat cheese; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Flour
100 g soft butter
1 Egg yolk (size M)
7-10 Tbsp Salt
3 Stem(s) Thyme
1 Rosemary branch
1 Onion
2 Garlic cloves
400 g medium zucchini
2 Tomatoes
1 Aubergine
2 red peppers
4-5 Tbsp Olive oil
7-10 Tbsp Pepper
100 g Whipped cream
100 g Fresh goat cheese
7-10 Tbsp Grease

Directions

1
Knead flour, butter, egg yolk and salt to fine crumbles and chill for about 1 hour. Wash the rosemary and thyme and shake dry. Cut rosemary needles and thyme leaves into small pieces. Peel and slice onion and garlic. Wash and clean the zucchini, tomatoes and eggplants. Halve, clean and wash the peppers. Cut the vegetables into pieces
2
Heat 3-4 tablespoons of oil in portions in a large frying pan. Fry the vegetables for about 3-5 minutes each. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic. Add vegetables, thyme and rosemary. Season with salt and pepper and simmer for about 5 minutes at medium heat.
3
Mix cream and cream cheese and pour into the vegetables. Let simmer for about 3 more minutes, season with salt and pepper. Pour the vegetables into an ovenproof greased dish and sprinkle the crumbles over them. Crumble in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see He
4
Waiting time approx. 30 minutes