Fennel & sundried tomato gratin
Serves 4
Calories: kcal/serving
The Times, 21 Oct 2015, Lindsay Bareham
A rich and juicy, subtly interesting gratin. Great on its own with a chunk of rustic bread, or goes perfectly with a steak.
Ingredients
1 medium onion,
finely chopped
2 tbsp olive oil
2 fennel bulbs, approx 500g
190g sun-drenched tomatoes in oil,
halved lengthways
200g taleggio cheese
3 tbsp fresh breadcrumbs
3 tbsp grated Gruyere
½ tsp
salt
Method
-
Soften the onion in 2 tbsp oil in a spacious lidded frying pan while you quarter the fennel lengthways then slice thinly across the pieces.
-
Stir the fennel into the onion and add the salt. Cover and cook, stirring occasionally, for about 15 minutes until wilted yet juicy. Stir in the tomatoes.
-
Pre-heat the oven to 200°C.
-
Place half of the fennel in an ovenproof dish, and cover with half of the cheese. Repeat. Finish with breadcrumbs and gruyere.
-
Bake for 25-35 minutes until the top is very crusty and the juices bubbling around the side.