Tomato crumble with black olives

A light crumble (no butter) to taste roasted tomatoes with black olives and thyme! It’s really good and ultra-light! It’s perfect as a starter along with the sablés with parmesan or even as a dish in case you do not want to eat much :-) It’s up to you :-)

In two words:

“It’s enough to flatter current presumptions and some laziness to be sure that you will be followed by plenty of mediocrities”

To Start...

difficulty easy
preparation– 5’
cooking - 20’ (for a tomato that is not ripe)
serves - 2  


  • 1 tomato of medium size
  • ¼ clove of garlic
  • 1/8 teaspoon of thyme
  • 1 teaspoon of parmesan
  • 2 tablespoons of breadcrumbs
  • ½ teaspoon of olive oil (from the crumble)
  • ½ teaspoon of olive oil (from the crumble)
  • 1/8 teaspoon of olive oil (for the garlic)
  • 3 black olives without the kernel
  • a pinch of fleur de sel or coarse salt
  • 3 turn mills of Kampot black pepper


  • Peel the garlic and dice it into small dices
  • Add ¼ of a teaspoon into a small casserole or a pan and bring the heat up
  • Add the garlic and stir constantly until it changes color
  • Remove from heat
  • Slice the olives into small dices
  • In a bowl, add:
    • the breadcrumbs
    • the olives
    • the thyme
    • the garlic
    • the olive oil (½ a teaspoon)
    • salt and pepper
  • Stir well with a teaspoon
  • Slice the tomato in half
  • Place the two halves in a tray going into the oven but placing the halved side on top
  • Pour ¼ a teaspoon of olive oil onto each tomato and cover all its surface
  • Place the crumble on top, and press gently towards the tomato with a spoon
  • Cook for 20’, for a tomato that is not ripe, or less for a ripe tomato
  • Taste the crumble along with the sablés with parmesan
  • Really good!!!
  • :-)


The recipe of Roasted and Crispy Tomatoes into the book 365 recettes : cuisiner toute l’année plus léger et plus gourmand, Marabout, Vanves, 2019, p.50

o-o C'est si bon ! o-o

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