Fennel, cherry tomato & crumble gratin. Again simple and if you like fennel you will love this. Ok cream and butter but it was quite light. The sweet crumble topping really complemented the dish.
Ingredients
1-3 fennel bulbs
3 tablespoons olive oil
1 tablespoon thyme leaves, plus a few whole sprigs
3 garlic cloves, crushed
1 tablespoon coarse sea salt & 1 teaspoon black pepper to season
200ml whipping cream
300g cherry tomatoes on the vine
5 g chopped flat-leaf parsley
for the Crumble
100g Parmesan cheese, freshly grated
100g plain flour
30g caster sugar
70g cold unsalted butter cut into small cubes
METHOD:
Preheat the oven to 200C. Trim off the fennel stalks and cut each bulb lengthways in half. Cut each half into slices. Place in a large bowl with the olive oil, thyme leaves, garlic, salt & pepper and toss together. Transfer to an ovenproof dish and pour the cream over the fennel.
Meanwhile combine the ingredients for the crumble topping in a bowl and rub the butter into the sugar and flour until there are no chunks of butter left. Mix the grated parmesan into the crumble mixture and then scatter evenly on top of the fennel dish.
Cover the dish with foil and bake for 45 minutes. Remove the foil and arrange the tomatoes on top. Scatter a few fresh thyme springs on top and return to the oven and bake for another 15 minutes or unit the fennel is soft and the gratin is golden brown. Remove from the oven and allow to rest for a few minutes then sprinkle with chopped parsley prior to serving.
Original recipe OTTOLENGHI by Yotam Ottlenghi
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