Fennel Gratin with Cherry Tomatoes and Crumble Pastry Jump to recipe
My friend M. asked me a while ago if I’d be interested working in a new caterer in Amsterdam North, since I started to cook like crazy. I thought, yeah nice! Another way of doing óne of the things that make me the happiest! I think it was about a week later I started to work for Meike at Semifredo a few hours a week. Meike has been a caterer for many years, but now opened her take-away (with a few seat to eat-in). An absolutely cute place, decorated so nicely (will be in the city secrets section soon) ánd with lovely food -of course!
Meike thought me new recipes and ways to work through the kitchen. This fennel gratin is by far the nicest thing I discovered at Semifredo. Ánd, no surprise… it comes from Ottolenghi! One of my favourites at the moment. The fennel gratin is just… oh you gotta try this (if you like sweet crumble)…. so tasty because of the sweet and savory-mix. And the simplicity I guess. I also tried this recipe with aubergine: works well too!
Fennel Gratin with Cherry Tomatoes and Crumble Pastry
- >> For the crumble:
- 100 grams of flour
- 30 grams of fine sugar
- 60 grams of cold butter
- >> For the fennel gratin:
- Half a kilo of Fennel (about 3)
- 2 tablespoons of olive oil
- 1/2 a teaspoon of thyme
- 1 1/2 cloves of finely chopped garlic
- 1/2 a tablespoon of coarse sea salt
- 1/2 a teaspoon of black pepper
- 100 ml of cream
- 50 grams of Parmesan
- 150 grams of cherry tomatoes
- Mix together till you get a crumbly, lump free mixture, cover and leave in the fridge till later.
- Pre heat the oven to 200 C.
- Halve the fennel and remove the stems. Now cut them into 1 1/2 cm slices and put them in a bowl with the garlic, oil, salt, pepper,thyme and give it a good mix.
- Transfer to an ovenproof dish and pour the cream over the fennel.
- Mix the crumble with the grated Parmesan and scatter evenly on top.
- 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.
- Fennel should feel soft when poked with a knife & gratin should have a golden colour.
- Remove from the oven and allow to rest for a few minutes.