Re: Cassoulet, does anyone do that thing with the breaded crust on top?

I think traditionally the French cassoulet dish would be wider on the top than the bottom and the top of the dish would be coated in buttery breadcrumbs which form a crust while the dish is in the oven; to serve you have to break into the crust with a spoon (at least I think that's right, though I'd need to look it up to be sure) to get at the meat and pulses within. I've sometimes thought about trying a veg version, though am not sure where one would start, any thoughts?