Tomato & Goat Cheese Crumble with Basil

A savoury crumble that's super quick to put together and can be eaten hot or cold.


  • No oregano? Swap for rosemary. 
  • Vegan? Use vegan cheese and vegan butter alternatives.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 2


500 g Tomatoes

4 Garlic cloves

150 g Fresh goat cheese

2 tbsp Olive oil

Salt & pepper

10 Basil leaves (chopped )

For the crumble:

100 g Plain flour

1 tbsp Oregano

90 g Cold butter (cubed )


  1. Preheat the oven to 190C/170c fan/ gas mark 5.
  2. Cut the tomatoes into chunks and chop or grate the garlic. Place the tomatoes and garlic in a baking dish. Add a good drizzle of olive oil, season with salt and pepper. Toss well and set aside.
  3. Add the butter, flour, oregano and a pinch of both salt and pepper to a bowl. Use your hands to mix together into a crumble.
  4. Crumble the goat cheese over the tomatoes and cover with the crumble mixture. Bake for 20-30 minutes, or until golden. Finish under the grill oven for 3 minutes.
  5. Serve hot or cold with fresh basil on top.
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How to store

Store in an airtight container, in the fridge for up to 3 days.