Fennel, Cherry Tomato Crumble
Tender slices of fennel bathed in a creamy, herb-infused sauce, topped with a delectable Parmesan crumble topping. Bursting with flavors and textures, this dish is both comforting and elegant. Juicy cherry tomatoes and fresh thyme sprigs add a pop of color and freshness to this delightful creation.
— Constant Cookbook
Ingredients
- 1-3 fennel bulbs thinly sliced
- Olive oil
- 1 tbsp thyme leaves and a few whole sprigs
- 3 garlic cloves crushed
- 200ml cream
- 100g Parmesan cheese grated
- 300g cherry tomatoes on the vine
- Salt and pepper to season
- Crumble
- 300g plain flour
- 100g caster sugar
- 200g cold unsalted butter cubed
Instructions
- mix fennel with thyme, oil, garlic, seasoning in over dish and pour over cream
- combine crumble ingredients until no lumps of butter than add parmesan
- cover with foil and bake at 200c for 45 mins
- uncover, add tomatoes and sprigs of thyme and bake 15 mins
Yield
Serves 4
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