Crumble of chestnut mushrooms

Start with the crumble. Mix all necessary ingredients by hand into a crumbly dough and put it in the refrigerator.

Cross the to or halve the vine tomatoes. Heat 2 tablespoons of olive oil and fry the onion 1-2 minutes. Add the tomatoes and cook for 2-3 minutes. Remove from the pan in a low ovenproof dish.

Preheat the oven grill. Add the rest of the olive oil and fry the chestnut mushrooms for about 2 minutes at a high setting.

Sprinkle with the herbs, salt and pepper and spread them over the tomatoes. Sprinkle with the crumble.

Do not place the dish too close to the oven grill for about 10 minutes until it is golden brown.

Delicious with a tomato-fennel salad.