Fennel, sweet corn and bell pepper crumble with preserved tomatoes is the perfect brunch dish!
- 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
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.