Fennel and Cherry Tomato Gratin
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Ingredients
  • 2 lb. fennel bulbs, sliced ⅔ “ thick
  • 3 tablespoon olive oil
  • 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
  1. Mise en place ~ Gather Ingredients
  2. Preheat the oven to 400°F/200°C.
  3. Foil to cover ovenproof gratin dish
  4. Make crumble - Combine flour, sugar, and butter – all cold; add parmesan; set aside.
  5. Mix fennel in a bowl with a splash of olive oil, thyme leaves, garlic, salt and pepper.
  6. Transfer to an ovenproof dish.
  7. Pour the cream over the fennel.
  8. Sprinkle crumble on top of the fennel.
  9. Cover the dish with foil; bake for 45 minutes.
  10. Remove the foil; add the tomatoes on top, along with a few thyme sprigs.
  11. 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.
  12. Parsley to garnish.
  13. Give a squeeze of lemon – it will lift the flavor.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/fennel-cherry-tomato-gratin/