French Savoury Crumble
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
716
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 4 Tbsps olive oil
- 2 Red onions (sliced)
- 2 cloves garlic cloves (crushed)
- 1 red pepper (cut into strips)
- 16 ozs Tomatoes (quartered)
- 1 Tbsp chopped thyme
- salt
- peppers
- 7 ozs black Olives (pitted)
- For the crumble topping
- 2 cups all-purpose flour
- ½ cup cold butter
- ¾ cup grated Parmesan
- ½ cup Pine nuts (toasted)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Non-stick pan mit Deckel, 1 Wooden spoon, 1 Tablespoon
Preparation steps
1.
Heat the olive oil in a large frying pan and fry the onion and garlic for 5 minutes until softened.
2.
Add the red pepper and fry for 5 minutes until softened, then stir in the tomatoes and thyme and season with salt and black pepper. Stir in the olives.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a pie dish.
4.
Put the vegetables into the pie dish.
5.
For the crumble: put the flour in a mixing bowl and rub in the butter until the mixture is crumbly. Stir in the Parmesan and pine nuts and season with salt and pepper.
6.
Sprinkle the crumble over the vegetables and bake for 25-30 minutes, until the top is golden and crisp.
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