fennel, cherry tomato crumble
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
Method
- STEP 1mix fennel with thyme, oil, garlic, seasoning in over dish and pour over cream
- STEP 2combine crumble ingredients until no lumps of butter than add parmesan
- STEP 3cover with foil and bake at 200c for 45 mins
- STEP 4uncover, add tomatoes and sprigs of thyme and bake 15 mins