This Provencal vegetable crumble recipe has hints of sunshine and a scent of garrigue.
Ingredients for 4 persons :
- 50 g flour
- 50 g semi-salted butter
- 50 g ofalmonds in powder
- 3 cloves of garlic
- 4 courgettes
- 10 cl of olive oil
- juice of a lemon
- 2 tbsp. tablespoons of Provence herbs
- 3 tbsp. tablespoon of parsley
- 1/4 tsp. chilli powder
- Salt, freshly ground pepper
Provencal vegetable crumble
- Prepare the crumble: in a bowl, pour the flour, the diced butter and the almond powder. Season with pepper and work with your fingertips.
- Preheat the oven to 210 ° C (th.7).
- Peel and chop the garlic cloves.
- Wash and cut the courgettes into small cubes.
- In a sauté pan, pour the oil and cook the diced zucchini. Add the lemon juice, Provence herbs, parsley, salt, pepper, chilli and chopped garlic cloves. Cook for 3 minutes. Adjust seasoning.
- In a lightly buttered gratin dish, arrange the vegetables. Sprinkle with crumble.
- Bake and cook for 20 minutes.
Find out more about the herbs of Provence
The real herbs of Provence are exclusively cultivated on the terroir of Provence which gives them a high level of essential oils, a strong taste and a strongly scented smell. These aromatic plants include different varieties: basil, sage, oregano, fennel, laurel, marjoram, thymesavory rosemary... Generic term, the name "herbs of Provence" is also used for herbs from other countries (Poland, Albania, Maghreb, China, etc.). To ensure their authenticity, it is best to verify their origin on the label.
Find out more about the almond
In salty, sweet, slivered, mashed, in paste, in cream ... The almond never ceases to transform itself into cuisine flavoring here a dessert, an ice cream, covering there a trout, still interfering in a tagine of lamb, with a pigeon ...
In cooking, it is used blanched - stripped of its brown film - and sometimes roasted to add a toasted note. Rich in lipids, minerals and proteins, these almonds, native to Asia, are also eaten fresh, generally as a dessert, after their harvest in June and July.
Wine and vegetable crumble with Provencal
Zucchini is a rather neutral vegetable, therefore a good aromatic support for the other constituents, in this case in this dish the herbs of Provence and garlic which are strongly aromatic. The taste neutrality of the zucchini is enhanced here by the acidity of the lemon and the searing of the chilli. The powerful balsamic character that dominates the ensemble serves as the backbone of any combination. If you want to accentuate the size, you can take a red Coteaux du Languedoc cuvée made largely from the Carignan grape variety which, on the most arid lands, is marked by scents of garrigue. If, on the contrary, you want to tone it down, you will prefer the fruitiness and roundness of a Coteaux d'Aix en Provence rosé.
Recipe: A. Beauvais, Photo: C. Herlédan