This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it. Served with a side of lettuce, it makes an easy light dinner.

This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it.

Savory crumbles (or crisps as they are sometimes called) are a great way to use up summer vegetables. While savory tarts and quiches feature a crust underneath the filling, crumbles are an upside-down version prepared with a lighter filling and a cheesy crust crumbled on top. They’re also easier to make, and always taste delicious.

This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it.

In this version, the sweet caramelized onions and cherry tomatoes contrast with the salty goat cheese. The filling is then topped with a subtle crumble prepared with parmesan. If you’re looking for a light summer dish that is loaded with flavors, look no further!

What goes into cherry tomato crumble?

  • Cherry tomatoes. Use them whole (not halved), they will burst while cooking in the oven, releasing their juice. Delicious.
  • Shallots (+ garlic). They add sharp flavors, balancing the sweet cherry tomatoes.
  • Balsamic vinegar. It’s a key ingredient for the caramelization of the shallots, bringing additional sweet notes to the recipe, with somewhat sour too.
  • Goat cheese. I recommend fresh goat cheese for this recipe, rather than dry or aged goat cheese that are usually better to eat as they are with bread.
  • Pine nuts. They’re the little crunchy addition to the filling, and they add a delicate and subtle flavors to the caramelized shallots and cherry tomatoes.
  • Thyme. Feel free to play with herbs, depending on what you have at hands. Fresh thyme, basil, oregano or rosemary could work too.
  • Crumble dough ingredients: all-purpose flour, unsalted butter, grated parmesan, salt.
This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it.

How to make cherry tomato crumble?

Start with the filling. It consists of different parts. You need to caramelize the shallots, then add the cherry tomatoes and the seasoning, making sure they are not overcooked. Keep in mind that they are double-cooked since they then go to the oven.

Make the crumble dough. It’s pretty simple since it consists in mixing all the ingredients together (flour, butter, parmesan cheese, salt) in a large mixing bowl, rubbing the small pieces of butter with your finger tips to create this crumbly texture. It doesn’t have to be perfect.

The layering process. Place the filling in a shallow dish or use the oven-proof skillet you used for cooking, then sprinkle the goat cheese and toasted pine nuts all over. Cover with the crumble dough, and bake!

Which dish should I use for the recipe?

To make this cherry tomato crumble, you can use an oven-proof skillet (cast iron), a large shallow dish, or individual ramekins. The two first options make a great family-size vegetarian meal, while the ramekins is more a portion-sized option that will make a perfect starter or side dish. I personally love the skillet option as it’s less dishes in the end, since you can use it both for the preparation and for baking in the oven.

This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it.

Possible variations

There are SO many possible variations to this cherry tomato crumble. You could for instance add a handful of fresh baby spinach while cooking in the skillet. Or you could make a zucchini-cherry tomato crumble version. In this case, you will need to sauté the zucchini first, and then proceed to the recipe instructions.

The goat cheese can be replaced with spoonfuls of whole milk ricotta for neutral notes, or with blue cheese for the amateurs of strong flavors. That being said, you can also omit the cheese for a healthier version.

Can I make it vegan? Sure you can, as long as you’re ok to adjust the recipe a little bit on your own. I suggest to skip the cheese in the recipe, and make the crumble part with vegan butter and replace the parmesan with nutritional yeast.

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This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it.
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Cherry Tomato and Goat Cheese Crumble

This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Diet: Vegetarian

This cherry tomato and goat cheese crumble is bursting with juicy and cheesy flavors with a subtle crunch touch to it. Served with a side of lettuce, it makes an easy light dinner.

Ingredients

Scale
  • 1.1 lbs (500g) cherry tomatoes
  • 1 Tablespoon olive oil
  • 3 medium-large shallots, sliced
  • 2 cloves garlic, minced
  • 1 Tablespoon balsamic vinegar
  • 3 sprigs fresh thyme
  • Salt and freshly ground pepper
  • 5.3 ounces (150g) fresh goat cheese
  • 3 Tablespoons pine nuts, toasted*
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (50g) parmesan cheese, grated 
  • 1/3 cup (80g) unsalted butter, diced
  • 1 pinch of salt

Instructions

  1. Preheat the oven to 400°F (200°C) and grease the bottom and sides of a 9×13 (23×33 cm) rectangle baking dish or a 9-inch (23 cm) skillet with butter or oil.**
  2. In a large skillet (it can be the same one as the one you just greased), heat olive oil on medium heat. Once hot, add the shallots and cook, stirring from time to time, until soft and tender. Add garlic and sauté for one minute. Pour the balsamic vinegar and stir until well coated and slightly caramelized.
  3. Add the cherry tomatoes, fresh thyme, salt and pepper, and cook for a few minutes, stirring from time to time to prevent the mixture from sticking to the bottom of the skillet.
  4. If needed transfer the mixture to a baking dish, sprinkle the fresh goat cheese all over the skillet and add the previously toasted pine nuts*. Set aside.
  5. In a large mixing bowl, combine all-purpose flour, salt and grated parmesan cheese. Add diced butter and rub the dough with your finger tips until crumbly.
  6. Spread the crumble mixture over the cherry tomato filling, and bake for about 20-25 minutes, or until slightly golden. Eat warm or lukewarm, with a side of lettuce.

Notes

* To toast pine nuts, heat a skillet on medium-high heat without any fat. Once hot, add the pine nuts and shake the pan constantly, until golden on all sides. It usually takes seconds, so never loose sight of your pine nuts to prevent from burning.

** You can also use 8 individual baking dishes or ramequins for individual portions.

Did you make this recipe?

Lastly, if you make this Cherry Tomato and Goat Cheese Crumble, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!