Tomato, courgette and roquefort crumble

Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Easy
Coût : Medium
Ingredient(s) :

For 4:

60 gr. of Roquefort
4 tomatoes
2 courgettes
1 teaspoon of thyme flower
1 dessert spoon of sugar
80 gr. of flour
40 gr. of butter
1 dessert spoon of breadcrumbs
Pinch of salt
Olive oil

Receipt :

Peel the tomatoes and cut them into four. Place on a baking tray, sprinkle with thyme flower, a pinch of salt and olive oil. Bake them for 30 to 40 mins un an oven preheated to thermostat 4/5. Cut the courgettes into pieces, try them for 10 mins in olive oil. Mix the Roquefort with the butter, the flour ans the breadcrumbs to obtain a crumbly pastry (add flour if it too soft). Place the tomatoes ans the courgettes into four ramekins, sprinkle the Roquefort pastry on top, then cook the crumbles for 10 mins in an oven preheated to thermostat 6/7. Serve hot.