Vegetable ratatouille crumble, a quick and easy dish you'll love!
Can I use leftover ratatouille from another recipe?
- 650 g of vegetable stock (ratatouille, samphire or fritada)
- 100g of flour
- 50g of grated Parmesan cheese
- 50g of hazelnut flour (ground hazelnuts)
- 1 teaspoon of rosemary
- Black pepper
- 100g of cold butter (diced)
- In a bowl, mix the flour, Parmesan cheese, ground hazelnuts, rosemary, and a little pepper.
- Add the cold butter, cut into cubes, and work with your fingertips until you get a crumbly mixture, without forming a compact dough.
- Spread the ratatouille on the base of a baking dish.
- Spread the crumble evenly over the top, covering the surface completely.
- Bake for 25 minutes at 180ºC. If necessary, extend for a few more minutes: the topping should be nicely golden brown.
- If you bake them in individual ramekins, bake them for 15–20 minutes at 180°C, adjusting according to size.
- Ready to serve.
Yes, no problem: it works great for using up leftovers.
Can I use pre-made ratatouille (from a jar or canned)?
Also. In that case, try to drain it if it's very runny so the coating doesn't get too wet.
How long does it need to be baked?
For a 20cm baking dish, allow at least 25 minutes at 180°C. In individual ramekins, a minimum of 15 minutes. The important thing is that the top layer is nicely browned.
Can I do it with other stewed vegetables?
Yes. You can substitute the ratatouille with other vegetable stews, such as a fried eggplant or zucchini Provençal style.
Can I substitute the ground hazelnut?
Yes: use ground almonds or chopped roasted hazelnuts if you want a more irregular finish with more bite.
What spices or herbs go well with this savory crumble?
Rosemary, thyme, oregano, herbs de Provence... The idea is to complement the ratatouille, not cover it up.
Carbohydrates: 37.7g
Total fat: 66.1g
Sat. fat: 34g
Protein: 21.5g
Fibras: 5.3g
Sugar: 2.9g
ProPoints: 23
SmartPoints: 33
Nutritional information for 1 serving (479g)
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