Tomato Fennel Gratin Recipe
Slices of fennel are baked in a cream sauce and topped with tomatoes, olives and a good grating of Parmesan in this rustic gratin.
- Time: 55 min
- Servings: 4
Source: Gourmande in the Kitchen
Ingredients
- or 5 small Roma tomatoes
- large or 2 small fennel bulbs, stalks removed
- oz/ 56g crème fraiche
- TB/30g of black olive tapenade
- cup/56g finely grated Parmesan or Pecorino
- A handful of fresh thyme leaves
- fine sea salt and freshly ground black pepper, to taste