Fennel, Tomato and Garlic Gratin

Submitted by JustEmma

"Fennel can be quite a daunting veggie to use in cooking, but this gratin has the most wonderful fragrant, delicate flavour and is wonderful with meat or fish as a side dish."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 kg fennel bulb
• 500 g tomatoes
• 60 g white breadcrumbs, course
• 65 g parmesan cheese, grated
• 1 large red onion
• 3 garlic cloves, minced (keep one separate)
• 2 teaspoons lemon zest
• 80 ml olive oil
• 65 g gruyere, grated (optional)

directions

1. Preheat oven to 200c/400f/gas mark 6.
2. Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
3. Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
4. Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
5. Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
6. Season the mixture well and spread in a greased gratin dish.
7. Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
8. Bake until golden brown and crisp.