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This dish is perfect for making the slow transition from summer to fall.
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Ingredients
For 4 Serving(s)
tomato-fennel-gratin
- 5 tomatoes
- 2 fennel bulbs
- 1/2 c creme fraiche
- 1/4 c kalamata olives
- 3 T thyme leaves
- 1/2 c parmesan
- salt
- pepper
Tomato Fennel Gratin Directions
- Preheat oven to 350˚F. Butter a baking dish or gratin dish.
- Arrange the fennel in a steamer basket over several inches of water and steam until tender, 8-10 minutes. Transfer to a mixing bowl. Add the crème fraîche, chopped olives, half of the thyme leaves, and half of the Parmesan. Toss to combine, then place in the prepared baking dish. Top with the sliced tomatoes, overlapping slightly. Season with salt and pepper, remaining thyme leaves, and Parmesan.
- Bake uncovered until bubbling and the cheese starts to brown, about 20-25 minutes. Allow to rest 5 minutes before serving.