Peel and slice the onion then brown it in a pan with a drizzle of olive oil. Season with salt and pepper and cook over low heat until translucent.Add the pressed garlic clove and the small thyme leaves. Stir and cook again for 5 minutes, covered. Wash the cherry tomatoes and mix them with the onion with a pinch of sugar.Place in a baking dish. Preheat your oven to 200°C.
Prepare the crumble, mix the butter cut into small cubes, the grated parmesan and the flour with your fingertips until you obtain a sandy mixture.Distribute by crumbling over the tomatoes. Bake for 25 to 30 minutes, until the crumble is golden brown.
Serve warm or cold with the burrata and a few basil leaves.
