Piquillo pepper and tomato crumble
With the ingredients in this piquillo pepper and tomato crumble, it's hard not to love it—it's so delicious! I really like serving it in little glasses, and you know I use it quite often because it's so convenient not having to plate the dishes, especially when I have guests, and because these recipes look so attractive in that format.
Ingredients · Servings 4
- 16 sun-dried tomatoes
- 8 red piquillo peppers
- 2 medium onions
- 2 tablespoons of extra virgin olive oil
- Shall
- 100g of cold butter
- 150 g of flour
- 80g of grated Manchego cheese
- 50g of pine nuts
Method · 35 min
- Place the tomatoes in a bowl of water to rehydrate. They should soak for about 12 hours.
- The next morning, preheat the oven to 200ºC, top and bottom heat.
- Put the diced butter in a bowl. Add the flour and cheese. Chop the pine nuts and add them as well. Knead with your hands until the mixture resembles coarse sand. Let it rest for about 15 minutes in the refrigerator.
- Spread the dough onto a baking sheet lined with parchment paper and bake for 15 to 20 minutes. For the last 5 minutes, reduce the oven temperature to 180°C (350°F). The topping should be golden brown.
- Peel the rehydrated tomatoes and cut them into strips. Set aside.
- Cut the peppers into pieces as well. Set aside.
- Peel the onion and cut it into wedges. Set aside.
- Heat the oil in a frying pan. When hot, sauté the onion. Add the peppers, tomatoes, and salt. Cook over medium heat for 1 minute. Remove from the heat and keep warm in the pan.
- Serve the fried food in the small glasses.
- Carefully cut portions of the dough using the cookie cutter. Pick them up with a spatula and carefully place them on top of the fried dough. Garnish as you wish and serve immediately.
Recipe for piquillo pepper and tomato crumble
You will need
- A round cookie cutter the same diameter as your small glasses.
