TOMATO, FENNEL, AND POTATO PIE

TOMATO, FENNEL, AND POTATO PIE
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1 Answer

Answer :

It is the fennel in this dish that gives a pleasant aroma and delicious aniseed flavor.

8 medium potatoes, washed

1 large bulb of fennel, sliced

6 large tomatoes, sliced

1 small onion, cut into thin rings

75 g/3 oz Cheddar or Gruyere cheese, grated

100 ml/4 fl oz olive or sunflower oil

Methods:

Pre-heat the oven to 200°C/400°F/ gas 6 and bake the potatoes in their jackets for about 1 hour, until tender. Cool and slice, removing the skins if desired. Blanch the fennel in boiling water for 3 minutes, drain.

Place a layer of potatoes in the base of an ovenproof dish followed by a layer of fennel, tomato and onion, sprinkle with a little cheese. Repeat the layering process, ending with a tomato layer. Pour the oil over the top of the dish and return to the oven for about 20 minutes, until the top is browned.
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