Pumpkin meets crumble: Hearty oven dish with tomatoes, cheese & rosemary
This pumpkin and tomato crumble is the perfect blend of soul food and oven-baked bliss: Sweet and spicy Hokkaido meets juicy tomatoes, topped with golden-brown crumbles of cheese, pumpkin seeds, and rosemary. A simple, vegetarian oven-baked dish you'll want to make again and again in the fall and winter—because it smells wonderful, is quick to make, and simply tastes so good.
Ingredients (Serves 4)
For the crumble
- 50 g strong mountain cheese
- 2 tsp rosemary needles
- 30 g pumpkin seeds
- 120 g wheat flour (type 405)
- 30 g coarse oat flakes
- 10 g brown sugar
- Salt
- freshly ground black
- pepper
- 60 g soft butter plus some
- Butter for greasing
For the filling
- 1 Hokkaido pumpkin (750 g)
- 400 g small tomatoes or cocktail tomatoes
- Salt
- freshly ground black pepper
- 250 ml vegetable stock
- 3 tbsp balsamic vinegar
- 2 tbsp pumpkin seed oil
Here’s how to prepare it:
For the crumble, finely grate the cheese. Finely chop the rosemary and the pumpkin seeds.
Roughly chop. Combine the cheese, rosemary, and pumpkin seeds with the flour, oats, sugar, a little salt, and pepper in a large bowl and mix. Add the butter in small pieces and mash everything with your fingers until crumbly.
Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Grease a baking dish with butter.
For the filling, wash the pumpkin and pat dry. Then halve, remove the seeds, and cut into 1.5 cm wide wedges. Wash the tomatoes and pat dry. Arrange the pumpkin wedges and tomatoes in the prepared baking dish and season generously with salt and pepper. Combine the vegetable stock, vinegar, and pumpkin seed oil and pour over the top.
Spread the crumble topping over the vegetables and bake in the preheated oven between the bottom and middle racks for 35-40 minutes, until the pumpkin is tender (pierce with a kitchen knife to test for doneness) and the crumble topping is crispy and browned.
Preparation time 35 minutes plus 35–40 minutes baking time
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The content of this article is from the book:
Vegetables as a main course
Author: Anne-Katrin Weber
Photos: Wolfgang Schardt
Price: 29.95 €
ISBN: 978-3-95453-142-4
Publisher: Becker Joest Volk Verlag
Vegetables are the focus of Anne-Katrin Weber's new cookbook. The renowned author, recently honored for the best vegetarian cookbook of the year (Last Minute Vegetarian, 2017), now devotes herself entirely to vegetables, which take center stage here as the main course. But meat and fish also make welcome accompaniments to the star vegetables.
