• 400g (14 oz.) cherry tomatoes
  • 2 cloves garlic
  • 100g (3.5 oz.) parmesan cheese
  • 3 tbsp. olive oil
  • 130g (4.6 oz.) flour
  • 80g (2.8 oz.) butter
  • 1 tsp. thyme
  • A few basil or arugula leaves
  • Salt, pepper


  1. Cut the cherry tomatoes in two. In a frying-pan, brown them over high heat for 5 minutes with crushed garlic.
  2. Season lightly, add the thyme and simmer over low heat.
  3. In a mixing bowl, mix the flour, grated parmesan and cubes of butter.
  4. Coarsely rub in the ingredients.
  5. Place some cooked tomatoes in a glass and cover with the crumbly mixture. Bake at 180°C or 350°F (th.6) until crusty (for about 25 minutes).
  6. Garnish with some basil or arugula leaves.