Tomato-caper-parmesan crumble

Ingredients for 2 servings:

• 60 g butter, cold, in small pieces
• 60 g wheat flour type 405
• 50 g hazelnuts, ground
• 50 g Parmesan, freshly grated
• Salt and pepper, freshly ground
• 500 g tomatoes, peeled and pitted
• 2 tbsp olive oil or rapeseed oil
• 50 g onion(s), cut into fine strips
• 2 tsp cane sugar
• 50 g capers
• 2 tbsp, heaped chives

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

a crumble with vegetables, for vegetarians

Knead the butter, flour, nuts, and Parmesan cheese into a dough and season with a little salt. Refrigerate the dough for half an hour. Roughly dice the tomatoes. Heat the oil in a pan, fry the onions, and caramelize them with the sugar. Stir in the diced tomatoes, capers, and chives and season with a little salt and pepper. Divide the tomato mixture between two baking dishes. Crumble the dough and sprinkle over the tomatoes. Bake the crumble in a preheated oven at 180°C (top/bottom heat) for about 20 minutes.