Crumble of tomatoes and fresh goat cheese recipe

From time to time I find recipes that inspire me. This one tickled my fancy because it makes a great impression on dinner guests, is easy to prepare and the ingredients are always in season.

Ingredients (for 4 persons):
For the crushed tomatoes and fresh goat cheese:
- 4 tomatoes
- 150 gr of fresh goat cheese
- 2 table spoons of olive oil
- 2 shallots
- 1 garlic clove
- 1 twig of basil
- pinch of La Baleine Fine Salt
- 1 pinch of sugar
- Pepper
For the crumble dough:
- 70 gr of flour
- 70 gr of parmesan
- 70 gr of butter
- 2 table spoons of fine breadcrumbs
- 1 branch of fresh rosemary

Preparation:
Preheat oven to 180°C (thermostat 6) and take the butter out of the icebox.

For the crushed tomatoes:
1.) Bring water to boil in a cooking pan.
2.) Remove the tomato stem and cut them slightly with the tip of a knife before dipping them about 20 seconds in boiling water.
3.) Remove with a skimmer and dip them in a salad bowl of cold water in order to stop the cooking and refresh them.
4.) Remove the skin from the tomatoes then cut into small cubes.
5.) Thinly chop the garlic and shallots.
6.) Pan fry the garlic and shallots with a thin dash of olive oil and add the diced tomatoes.
7.) Add the chopped basil and a small pinch of sugar to avoid the acidity of the tomatoes.
8.) Allow to cook on a low flame with a top for 10 minutes stirring from time to time.
9.) At the end of the cooking, add some La Baleine Fine Salt and pepper.

For the crumble dough:
1.) In a salad bowl, mix the flour, the parmesan, the softened butter and the rosemary twigs.
2.) Knead until you get a sandy texture.

Presentation:
In a baking dish previously oiled, alternated the crushed tomatoes and goat cheese.
Finish with the crumble dough.
Cook 10 minutes at 180°C.

Serve slightly warm or cold, slightly sprinkled with La Baleine Fleur de Sel to convey the touch of exception and crispness.

Delicious with an arugula salad!