Fennel Cherry Tomato Crumble
I received Yotam Ottolenghi’s The Cookbook as a birthday present and wanted to try out a few recipes. Here is the first one I tried.
Recipe from yotam Ottolenghi’s The Cookbook
Serving: 6-8
Ingredients:
1 kg fennel
3 tbsp Olive oil
1 tbsp thyme leaves and a few whole sprigs
3 garlic cloves crushed
1 tbsp maldon sea salt or fleur de sel
1 tsp black pepper
200ml cream
100g Parmesan cheese grated
300g cherry tomatoes on the vine
1 tsp chopped flat leaf parsley
1/3 Streusel Recipe:
100g flour
33g sugar
67g cold butter, cut into small cubes
Method:
Make the streusel. Mix the flour, sugar, and cold butter either with hands or with a mixer using the paddle attachment. mix until all is UNIFORMLY combined and you have a crumbly texture, no large pieces of butter should be seen.
Preheat oven to 200c /400F.
Remove the leaf stalks from the fennel, cut off the bulbs and cut each bulb in half lengthwise. Cut the halves into 1.5 cm thick slices.
place the slices in a large bowl then add olive oil, thyme leaves, garlic, salt and pepper and mix everything well. Place in baking dish and pour cream over.
mix the crumble with the grated parmesan and spread the streusel evenly over the fennel.
cover the baking sheet with foil and place in oven.
remove the foil after 45 minutes and put the tomatoes on top of the fennel mixture. you can leave them on the vine or remove them. add a few SPRIGS of thyme then back in the oven for another 15 minutes.
after that the fennel should be easily pierced with a knife and the STREUSEL has a nice golden color. Take out of the oven and rest for a few minutes.
then sprinkle with chopped parsley and serve hot or lukewarm.
