Ingredients
- 70g flour
- 1tsp caster sugar
- 60g butter, diced into small cubes
- 100g Parmesan, grated
- 2 bulbs of fennel
- 1 courgette, thinly sliced
- 1 red onion, peeled and sliced
- 2 cloves of garlic, peeled and thinly sliced
- 1tsp thyme leaves
- Salt and black pepper
- 250ml cream
- 250g cherry tomatoes, halved
1 Set the oven to 190 degrees.
2 Put the flour, sugar and butter into a food processor or bowl and mix until it has the texture of breadcrumbs. Add the Parmesan and keep in the fridge.
3 Trim the fennel stalks then cut the fennel in half and then into 1cm slices.
4 Put the fennel into a bowl along with the courgette, onion, garlic, thyme, salt and pepper. Turn everything together and transfer into an ovenproof dish.
5 Roast, turning once or twice in the oven, until soft, about 20 minutes.
6 Pour the cream over the vegetables then add the tomatoes and top with the Parmesan crumble.
7 Return to the oven for another 15 minutes until bubbling and golden. Leave to cool a little before serving.
