Fennel and Cherry Tomato Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 1 kg fennel
- 6 sprigs thyme
- 3 cloves garlic
- 3 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon pepper
- 200 g cream
- 100 g flour type 405
- 33 grams sugar
- 66 g butter
- 100 g parmesan cheese
- 300 g cherry tomato (s)
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). Remove the stalk from the fennel, halve the tubers and cut into 1.5 cm thick slices. Wash the thyme and remove the leaves from the branches. Save a few twigs for garnish. Chop the garlic.
- Marinate the fennel with the thyme leaves, olive oil, crushed garlic, salt and pepper, place in a baking dish and pour the cream over it.
- In a bowl, knead the flour, sugar and diced butter with your hands to make crumbles. The mass should have a crumbly consistency and should not be processed into a smooth dough for too long. Grate the parmesan and mix with the crumble.
- Spread the streusel over the fennel, cover the baking dish with aluminum foil and bake in the oven for 45 minutes. In the meantime wash the tomatoes.
- Remove the film after 45 minutes. Cover the crumble with the tomatoes and the remaining thyme sprigs and bake open for another 15 minutes.
- When the fennel is soft and the crumble is a nice golden yellow color, take the crumble out of the oven, sprinkle with parsley and let it rest for a moment.
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