Serves 4
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For the crumble topping:

For the filling:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. For the topping, heat the olive oil in an ovenproof pan over a medium heat. Add the pine nuts and breadcrumbs and cook for 2-3 minutes until lightly golden, stirring often. Remove from the heat and stir in half of the Parmesan. Transfer to a bowl and wipe out the pan with a ball of kitchen paper.
  3. For the filling, heat the olive oil in the same pan over a medium-high heat. Add the cherry tomatoes, half of the thyme and some salt and black pepper.
  4. Cover and cook for 2-3 minutes until the tomatoes begin to soften. Uncover the pan and cook for another 3-4 minutes until the tomatoes have burst slightly.
  5. Layer over the sliced goat’s cheese, then scatter over the breadcrumb mixture. Top with the remaining Parmesan.
  6. Bake for 25 minutes. Scatter the remaining thyme over the top and serve warm or at room temperature with some salad.

Nutrition Facts

Per serving: 551kcals, 37.9g fat (16.1g saturated), 30.4g carbs (9g sugars), 26.4g protein, 4.5g fibre, 0.552g sodium