Recipes of the sea

Vegetable crumble with Provençal seaweed tartare

Recette de crumble de légumes aux algues saine et gourmande avec notre tartare d’algues Provençal. Les algues apportent une touche iodée et fraîche à la préparation de ce crumble de légumes à base de courgettes, d’aubergines, de poivron et de tomate. Retrouvez les ingrédients nécessaires et la préparation de ce plat savoureux.

  • 20 min
  • 60 min

Ingredients

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)

Preparation

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

TOP TIP
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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