Fennel and Tomato Gratin
Vegetarian fennel and tomato gratin made with bread. Hearty enough to keep you full.
Ingredients
- 1 tbspn olive oil
- 1 slice bread
- 1 head of fennel
- 25 gm parmesan cheese
- 1 clove garlic
- 1 lemon
- 200 gm chopped tomatoes
- 12 pitted black olives
- ¼ tspn salt
Method
- 1
Cut fennel into thin wedges and reserve any fronds for later.
- 2
Chop the garlic.
- 3
Grate the parmesan cheese.
- 4
Make breadcrumbs from the slice of bread.
- 5
Finely chop the olives.
- 6
Zest the lemon.
- 7
Combine the breadcrumbs, cheese, lemon zest, fennel fronds (if any) and olives and mix thoroughly.
- 8
Butter an ovenproof dish.
- 9
Heat the olive oil in a saucepan and cook the fennel, covered, over a low heat for .
- 10
Add the garlic and cook for .
- 11
Add the chopped tomatoes, salt, and simmer, uncovered, for 10 - until the fennel is soft (see notes).
- 12
Pour into the ovenproof dish.
- 13
Cover with the breadcrumb mixture, pat down, and drizzle with a little olive oil.
- 14
Put the ovendish into a cold oven, set to 190° C and bake from cold for .
- 15
Serve as is.