Fennel Crumble
Fennel, sweet corn and bell pepper crumble with preserved tomatoes is the perfect brunch dish!
Servings 4
Ingredients
- 2 fennel bulbs
- 2 garlic cloves
- Olive oil 1 teaspoon
- 1 medium bell pepper cubed
- Corn kernels from 1 sweet corn 1/3 - 1/2 cup kernels
- Salt and freshly ground pepper to taste
- Around 2 tablespoons of finely chopped parsley or used dried parsley
- 1 cup heavy cream 35% fat content
For the crumble:
- 100 gm or 3.5 ounces flour spelt flour or all purpose flour
- 70 gms or 2.5 ounces cold cubed butter
- 1 teaspoon sugar
- 50 gms or 1.7 ounces grated parmesan
- 2-3 dried and preserved tomatoes chopped
Instructions
- Finely slice the fennel, and finely dice the garlic cloves
- Preheat the oven to 180 C.
- Heat oil in a skillet.
- On medium heat, saute the fennel with the garlic for around 7 minutes until the fennel shows a little caramelisation. It should have softened a little. Add the bell peppers and saute for another couple of minutes. Turn off the heat. Toss the fennel, garlic and bell pepper with some salt, pepper and 1 tablespoon parsley. Transfer it to a baking dish. Pour the cream over and keep aside.
Prepare the crumble:
- In a food processor, or working quickly with your hands, process the flour with the butter and sugar. Make sure there are no lumps of butter. Mix in the cheese and combine.
- Scatter the crumble over the fennel mixture, evenly. Sprinkle 1 tablespoon parsley over the crumble topping and scatter the chopped preserved tomatoes over.
- Bake at 180 C for 15 minutes, until the topping has a light golden colour.