Tomato-Fennel Gratin with Mozzarella
A tomato-fennel gratin with mozzarella featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 bulbs fennel
- 200 ml white wine
- 4 sprigs thyme
- 1 sprig rosemary
- 4 tomatoes
- 2 cloves garlic
- 3 tbsp olive oil (or chili oil)
- Salt
- Pepper (freshly ground)
- 200 g mozzarella
- 1 tsp herbs de Provence
Instructions
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1.
Wash the fennel, halve it and trim the tough core so that the individual leaves still hold together. In a pot combine the white wine with about 100 ml water, thyme, and rosemary; bring to a boil and place the fennel in a steamer basket on top. Cover and steam for about 25 minutes.
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2.
Preheat the oven to 220 °C (425 °F) fan‑forced.
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3.
Meanwhile, blanch the tomatoes over hot water, shock them in ice water, peel, quarter, deseed, and dice. Peel and finely chop the garlic, then mix with the tomatoes. Spread the fennel in a baking dish and top with the tomato mixture. Drizzle with olive oil and season with salt and pepper. Slice the mozzarella into rounds, arrange over the vegetables, and sprinkle with herbs de Provence. Bake for about 10 minutes until golden and bubbly.
