Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the film after 45 minutes. Cover the crumble with the tomatoes and the remaining thyme sprigs and bake open for another 15 minutes.
6. 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.