Fennel, Heirloom Cherry Tomato Gratin
 
Description:

As featured in TASTE Magazine, Summer 2012

INGREDIENTS

0.5 Cup - All-purpose flour
2 Tablespoon - Granulated sugar
0.25 Cup - Cold unsalted butter, cut into small cubes
2.5 Pound - Fennel bulbs
3 Tablespoon - Olive oil
1 Tablespoon - Fresh thyme leaves
4 Clove - Garlic, crushed
1 Tablespoon - Coarse sea salt
1 Teaspoon - Freshly ground black pepper
0.5 Teaspoon - Ground nutmeg (optional)
1 Cup - Whipping cream
0.33 Cup - Parmesan cheese, freshly grated
0.67 Pound - Heirloom cherry tomatoes
1 - Thyme sprigs
1 - Flat leaf parsley, chopped, for garnish


DIRECTIONS

1. Preheat oven to 400 F (200 C). in a mixing bowl, combine flour, sugar and butter with a pastry cutter until it becomes the consistency of breadcrumbs

No of servings: 6




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