Ottolenghi's Fennel, Cherry Tomato & Crumble Gratin

Main Dish
4 servings
20 min
25 min
Very Easy




  • 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.



Pauline, 20/10/2021

Missing amount of cream to add and how to make crumble. Waste of time.

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