Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Vegetable crumble with Provençal seaweed tartare

  • 20 min
  • 60 min


Serves 4:
◦ 60g of Provençal tartare
◦ 2 courgettes
◦ 2 aubergines
◦ 1/2 a pepper
◦ 1 tomato
◦ 90g of grated Parmesan
◦ 100g of flour
◦ 90g of lightly salted butter at room temperature (softened)


First step:
◦ In a bowl, mix the Parmesan with butter and flour. Mix this dough between your fingers. Bake in the oven at 160°C on parchment paper. Mix 2-3 times the time of colouring. Stop baking when the crumble is crispy.
◦ Wash and cut all the vegetables into approximately 1 cm pieces.
◦ Sear in a frying pan with 3 spoons of olive oil. Season and then fry the vegetables on high heat.
◦ Stop cooking when the vegetables are still crunchy. Add the tomato and Provençal tartare. Arrange in one or more casserole dishes.
Second step:
30 minutes before eating, add a 1 cm thick layer of crumble on top. Bake in the oven for 20 minutes at 160°C.

The special trick

For a quicker meal, put the raw crumble over the raw vegetables mixed with seaweed tartare and cook for around 45 minutes at 175°C.

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