Fennel, tomato and Gruyère bake
- September 2015
- Serves 4
- Hands-on time 20 min, oven time 1 hour 10 min
This fennel bake recipe packs a cheesy punch. The sweet tomato compliments the aniseed flavour perfectly. Serve it for lunch or as a side for supper.
For a cheesier, heartier fennel bake, try this taleggio gratin.
- 11.9g (1.6g saturated)
- 26.4g (16.8g sugars)
- 1 onion
- 4 tbsp olive oil
- 2 sliced garlic cloves
- 3 fennel bulbs
- 1 tbsp tomato purée
- 3 x 400g tins cherry tomatoes
- 1 small bunch of chopped fresh parsley
- 1 tsp sugar
- 50g fresh breadcrumbs
- 180g grated gruyère cheese (or vegetarian alternative)
- Heat the oven to 200°C/180°C fan/gas 6. Finely chop the onion and fry gently in half the olive oil for 7 minutes. Add the garlic cloves and fry for 3 minutes more.
- Halve the fennel lengthways, then cut into 1cm slices lengthways. Put into a 20cm x 30cm baking dish, toss with the rest of the olive oil, season and put in the oven.
- Add the tomato purée to the onions and fry for a minute, then add the cherry tomatoes, parsley and sugar. Season, then bubble for 20 minutes, stirring occasionally. Pour onto the fennel and bake for 45 minutes more.
- Meanwhile, fry the breadcrumbs in a little oil until golden, then sprinkle over the bake with the grated cheese for the last 5 minutes. Serve sprinkled with extra chopped parsley.
Rate & review
Or, how about...?
Easy Thai prawn cakes with dipping sauce and rocket salad
Bursting with vibrant flavours of coriander, lime and ginger, these Thai prawn cakes with sweet...
Vegetarian burger recipes
Griddled vegetable and halloumi burger with chilli yoghurt
A fuss-free, £5 midweek recipe, packed with fresh, summer flavours.
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...