Baked Fennel and Tomatoes
Rinse the fennel bulb, trim and cut in half lengthwise. Cook the bulb halves in boling salted water for about 10 minutes. Meanwhile, peel the garlic and chop finely. Rinse herbs, spin dry and chop. Mix the cream cheese with herbs, garlic, Parmesan, creme fraiche, milk, mustard and egg and season with salt and pepper.
Preheat the oven to 220°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F). Remove fennel from the pot, drain and cut into thin slices. Rinse the tomatoes, remove the stem ends and cut the tomatoes into slices. Arrange tomatoes and fennel slices in alternating layers in a greased baking dish. Spread the cheese mixture over the vegetables and bake until browned, about 10 minutes.