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.
Vegetable crumble with Provençal seaweed tartare
- Vegan
- 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.