Vegetable Crumble Casserole - cooking recipe

Ingredients

200 g plain flour
1 medium egg yolk
100 g butter
4-5 tbsp olive oil
400 g courgette, sliced
1 None aubergine, chopped
2 None red peppers, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
3 stems thyme, leaves stripped and chopped
1 sprig rosemary, needles stripped and chopped
100 g double cream
100 g cream cheese

Preparation

Mix together the flour, egg yolk and a pinch of salt, then use fingers to mix in butter until crumbly. Cover and refrigerate for about 1 hour.
Preheat oven to 325\u00b0F. Heat 4-5 tbsp oil in a large frying pan and saute the zucchini, eggplants and peppers for 3-5 minutes. Add the onion, garlic, thyme and rosemary and cook another 5 minutes, seasoning to taste.
Pour the cream and cream cheese into the vegetables and mix well. Transfer to a greased oven proof dish and season to taste. Sprinkle the crumbs over the top and bake for 20 minutes until golden brown.