The crumble is a mixture of vegetables, butter, and flour that is cooked in a skillet. The biscuits are made from a simple dough with the addition of goat cheese.
The vegetable crumble with goat cheese biscuits is an easy and delicious dish that can be served as an appetizer or as the main course. This is a healthy and easy to make dish that is perfect for the end of the week when you are looking for something light and refreshing.
The goat cheese biscuits are a great addition to this dish. They provide an extra layer of flavor with their salty, buttery taste. This tasty dish is perfect for people who want to eat healthier but still enjoy some comfort food.
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 is a 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.
- 5 cups mixed vegetables (zucchini, yellow squash, eggplant) chopped rough, ½ inch
- 3 Roma tomatoes, roughly chopped
- 1 small onion, chopped
- 1 clove of garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 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
Mix veggies, tomato, onion, garlic, oil, salt, and pepper. Place in greased 9×9 baking dish. Mix flour, butter, salt, pepper, and thyme. Should be crumbly, do not over mix. Sprinkle with water and blend with a fork. Sprinkle over vegetables and cook for 1 hour. Until veggies are soft and crumble is, golden brown. Garnish with fresh basil
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 the flour mix and stir until just combined. Form 1/4 cup balls, then place on a baking sheet, flattening slightly.
Bake for 15-17 minutes until golden brown.