Ottolenghi's fennel, cherry tomato & crumble gratin

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
2 Fennel bulbs

2 tbsp olive oil

2 tsp fresh thyme leaves or 1 tsp dried thyme leaves

2 garlic cloves

coarse sea salt

black pepper

enough crumble to cover

50 g Parmesan cheese

150 g cherry tomatoes on the vine if possible

1 tsp chopped parsley to garnish


  • Preheat oven to 200degC/Gas mark 6. Trim off the fennel stalks and cut each bulb lengthways in half. Cut each half into slices. Place in a large bowl with the olive oil, thyme leaves, garlic, salt & pepper and toss together.
  • Transfer to an ovenproof dish and pour the cream over the fennel.
  • Mix the crumble with the grated parmesan and scatter evenly on top.
  • Cover the dish with foil and bake for 45 minutes. Remove the foil and arrange the tomatoes on top. Scatter a few fresh thyme springs on top and return to the oven and bake for another 15 minutes.
  • Fennel should feel soft when poked with a knife & gratin should have a golden colour.
  • Remove from the oven and allow to rest for a few minutes then sprinkle with chopped parsley prior to serving.


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