1 tablespoon thyme leaves, plus a few whole sprigs
3 garlic cloves crushed
200ml cream – 1 cup
100g Parmesan cheese, grated
300g cherry tomatoes, on the vine
salt and pepper to taste
a lemon
parsley for garnish
⅓ of this crumble – (300g plain flour, 100 g caster sugar, 200g cold salted butter cubed) Store the remainder in a baggie, then a Mason jar in the freezer - Label it.
Instructions
Mise en place ~ Gather Ingredients
Preheat the oven to 400°F/200°C.
Foil to cover ovenproof gratin dish
Make crumble - Combine flour, sugar, and butter – all cold; add parmesan; set aside.
Mix fennel in a bowl with a splash of olive oil, thyme leaves, garlic, salt and pepper.
Transfer to an ovenproof dish.
Pour the cream over the fennel.
Sprinkle crumble on top of the fennel.
Cover the dish with foil; bake for 45 minutes.
Remove the foil; add the tomatoes on top, along with a few thyme sprigs.
Return to the oven; bake for another 15 minutes or until the fennel is soft, the crumble is a golden brown and the tomatoes are cooked.
Parsley to garnish.
Give a squeeze of lemon – it will lift the flavor.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/fennel-cherry-tomato-gratin/