Fennel and rictotta tarte tatin

Name: Fennel and rictotta tarte tatin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 320 g sheet all-butter puff pastry; 2 large bulbs Fennel, fronds reserved; 2 tbsp olive oil; 1 tbsp soft light brown sugar; 80 g unsalted butter; 20 g pack thyme, leaves chopped; 50 g caperberries, stems removed, quartered lengthways; 4 anchovy fillets, roughly chopped; 60 g large tomato (about 60g), quartered, seeds discarded, flesh chopped into 1cm pieces; ¼ tsp fine sea salt; 100 g ricotta (or feta)

Ludicrously delicious. If you’re vegetarian, replace the anchovies with black olives. Serve with a lemony-dressed green salad.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseLunch
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g sheet all-butter puff pastry
2 large bulbs Fennel, fronds reserved
2 tbsp olive oil
1 tbsp soft light brown sugar
80g unsalted butter
½ x 20g pack thyme, leaves chopped
50g caperberries, stems removed, quartered lengthways
4 anchovy fillets, roughly chopped
60g large tomato (about 60g), quartered, seeds discarded, flesh chopped into 1cm pieces
¼ tsp fine sea salt
100g ricotta (or feta)

Preheat the oven to 170ºC, gas mark 4. Roll out the sheet of pastry so it’s large enough to cut out a 27cm-diameter circle; chill until needed. Cut the fennel bulbs in ½ lengthways, then slice each ½ into wedges about 2.5cm wide.
Put ½ of the oil in a 26cm ovenproof sauté pan and set over a medium-high heat. When hot, add ½ of the fennel, season and sear for 5-6 minutes, turning halfway through; transfer to a plate. Repeat with the remaining oil and fennel.
Return the pan to the heat and add the sugar and butter. Heat for about 2 minutes, swirling the pan, until starting to froth; add the thyme, caperberries, anchovies, tomato, salt and some freshly ground black pepper. Cook for 1 minute, then take off the heat. Arrange the fennel on top, slightly overlapping, in a circular pattern inside the pan.
Lay the pastry circle on top, tucking the edges in so that the filling is sealed. Make a small cross in the centre (to allow steam to escape), then bake for 30 minutes, until the pastry is cooked through and golden brown. Remove from the oven, set aside to cool for 10 minutes, then carefully (the handle will be hot) but quickly turn out onto a plate. Dot with the ricotta (or crumble over the feta), sprinkle over any reserved fennel fronds with a twist of black pepper, then serve hot or at room temperature.