Vegetable Crumble with Goat Cheese Biscuits

Vegetable Crumble is starting to become a staple for me. I never thought a savory crumble would be so good. Making them in the individual mini Le Creuset dishes are the perfect size. I saw them at the store and couldn't resist getting them. They fit pretty much in the palm of my hand and are just so adorable. Whenever I make a large dish of the crumble, I always end up picking off all of the crumble bits, so the mini dishes let other people have some too! 

Goat Cheese Hazelnut Biscuits. Sounds like a strange combination. When I first got the hazelnuts, from Oh! Nuts, I was looking up a lot of recipes and only came up with desserts. I wanted to make a savory dish with them as well, just since I had never really experienced hazelnuts before so I wanted to use them in many different ways. This recipe seemed like the best way I found to use them in a savory dish. Plus it had goat cheese, and any excuse for me to buy some of that delicious, melt in your mouth cheese, I will take. They are the perfect accompaniment to a plate of veggies.  

Vegetable Crumble


5 cups mixed vegetables (zucchini, yellow squash, eggplant) chopped rough, ½ inch
3 roma tomatoes, roughly chopped
1 small onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Topping
1/2 cup (62g) flour
4 tbsp (56g) cold butter, cubed
1/4 tsp salt and pepper
1 tsp fresh basil, chopped
1 tsp cold water

Oven 375
Mix veggies, tomato, onion, garlic, oil, salt and pepper
Place in greased 9x9 baking dish
Mix flour, butter, salt, pepper and thyme
Should be crumbly, do not over mix
Sprinkle with water and blend with fork
Sprinkle over vegetables and cook for 1 hour
Until veggies are soft and crumble is golden brown
Garnish with fresh basil
Serve hot


goat cheese hazelnut biscuits

2 cups (250g) flour

2 tbsp (28g) sugar

2 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup (60g) hazelnuts toasted and chopped

8 tbsp (114g) butter cold and cubed

3/4 cup goat cheese crumbled

1 egg

1/3 cup (78ml) buttermilk

 

Oven 375F. Grease or line with parchment a baking sheet.

Whisk flour, sugar, baking powder, baking soda, salt and hazelnuts. Cut in butter until it forms coarse crumbs. Stir in goat cheese then set aside. 

Whisk egg with buttermilk. Add to flour mix and stir until just combined. Form 1/4 cup balls then place on baking sheet, flattening slightly. 

Bake for 15-17 minutes until golden brown.

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