Fennel and cherry tomato crumble

Ingredients for 7 servings:

• 1 kg fennel
• 6 sprigs of thyme
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tbsp salt
• 1 tsp pepper
• 200 g cream
• 100 g wheat flour type 405
• 33 g sugar
• 66 g butter
• 100 g Parmesan
• 300 g cherry tomatoes
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Preheat the oven to 200°C (top/bottom heat). Remove the stems from the fennel, halve the bulbs, and cut into 1.5 cm thick slices. Wash the thyme and remove the leaves from the sprigs. Reserve a few sprigs for garnishing. Mince the garlic. Marinate the fennel with the thyme leaves, olive oil, crushed garlic, salt, and pepper. Transfer to a baking dish and pour over the cream. In a bowl, knead the flour, sugar, and diced butter with your hands until crumbly. The mixture should have a crumbly consistency; don’t overwork it into a smooth dough. Grate the Parmesan cheese and mix it into the crumble. Spread the crumble over the fennel, cover the baking dish with aluminum foil, and bake in the oven for 45 minutes. Meanwhile, wash the tomatoes. Remove the foil after 45 minutes. Top the crumble with the tomatoes and the remaining thyme sprigs and bake uncovered for another 15 minutes. When the fennel is soft and the crumble has a beautiful golden yellow color, remove the crumble from the oven, sprinkle with parsley, and let it rest briefly.