Preheat oven to 200°C (400°F). Dice butter. Mix using your fingers with flour and parmesan using your fingers to get your crumble paste. Spread the crumble on a greaseproof paper and bake for 8 minutes.
In the meantime dice dried tomatoes and reserve. Mix goat cheese with chives, parsley, salt, pepper, olive oil and pressed garlic.
Fill in your verrines with a layer of dried tomatoes, then add a layer of goat cheese and finish by a layer of crumble.