Provencal vegetable crumble

Provencal vegetable crumble. Photograph: Harry Weir

Provencal vegetable crumble. Photograph: Harry Weir

Sat, Apr 3, 2021, 05:55

  • Serves: 6
  • Cooking Time: 45 mins
  • Course: Side Dish
  • Cuisine: Irish


  • 70g flour
  • 1tsp caster sugar
  • 60g butter, diced into small cubes
  • 100g Parmesan, grated
  • 2 bulbs of fennel
  • 1 courgette, thinly sliced
  • 1 red onion, peeled and sliced
  • 2 cloves of garlic, peeled and thinly sliced
  • 1tsp thyme leaves
  • Salt and black pepper
  • 250ml cream
  • 250g cherry tomatoes, halved


1 Set the oven to 190 degrees.

2 Put the flour, sugar and butter into a food processor or bowl and mix until it has the texture of breadcrumbs. Add the Parmesan and keep in the fridge.

3 Trim the fennel stalks then cut the fennel in half and then into 1cm slices.

4 Put the fennel into a bowl along with the courgette, onion, garlic, thyme, salt and pepper. Turn everything together and transfer into an ovenproof dish.

5 Roast, turning once or twice in the oven, until soft, about 20 minutes.

6 Pour the cream over the vegetables then add the tomatoes and top with the Parmesan crumble.

7 Return to the oven for another 15 minutes until bubbling and golden. Leave to cool a little before serving.