No image available
Member recipe

fennel, cherry tomato crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 4

fennel, cherry tomato and crumble gratin with thyme from Ottolenghi

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


    1. mix fennel with thyme, oil, garlic, seasoning in over dish and pour over cream
    2. combine crumble ingredients until no lumps of butter than add parmesan
    3. cover with foil and bake at 200c for 45 mins
    4. uncover, add tomatoes and sprigs of thyme and bake 15 mins

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Feb, 2014
I've cooked this several times and it is delicious. My son in law who had never tasted fennel and is not the most adventurous eater loved it. The recipe from the Ottolenghi book actually uses only a third of the crumble recipe. I made the full amount of crumble and stored the leftovers in the fridge successfully.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.