Fennel tart tatin

Ingredients :

  • 3 fennels
  • 1 onion
  • 1 shallot
  • maple syrup (or agave syrup)
  • vegetable butter
  • 1 handful of hazelnuts
  • 1 puff pastry (or shortcrust pastry)
  • Salt pepper

Preperation :

  • Preheat your oven to 160 ° C.
  • Wash the fennels and cut them into 2 to 3 cm slices. 
  • In a large pan, melt 1 tbsp of vegetable butter and add 2 tbsp of maple syrup to form a light caramel (add a little water if the caramel is too thick). 
  • Brown the fennel slices over medium / high heat in the caramel, 4 to 5 minutes per side, salt and pepper each side. To book.
  • Chop the onion and shallot then brown them over medium heat for a few minutes so that they are slightly translucent.
  • Lightly butter a serrated mold. Arrange the fennel slices in the mold, complete the spaces with the onion and shallot. Sprinkle with crushed hazelnuts.
  • Cover with the dough bordering the edges so that the vegetables are tight.
  • Bake at 160 ° C for 20 to 25 minutes (the pastry should be golden brown).
  • Once baked, remove the pie from the oven and let cool for 10 minutes. Unmould the tart by turning it quickly and enjoy 🙂 

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