Fennel tarte tartin
Nici Wickes' fennel tarte tartin recipe is both crispy and soft, sweet and tangy, and perfect for spring weather. Give this underrated vege a chance to shine!
Ingredients
- 2-3 fennel bulbs
- 50 g butter
- 2 tbsp olive oil
- 75 ml sherry
- 1 tsp brown sugar
- few springs of thyme
- 1 sheet puff pastry, cut to size of pan
- 50 g feta, crumbled
- extra thyme, to garnish
- olive oil, to drizzle
Steps
- Preheat oven to 210ºC.
- Prepare the fennel by trimming off the “fingers” and fronds (save these for salads or slow roasts), then slice the main bulb into 3-4 thick slices. Try to keep each slice from falling apart.
- Melt the butter and oil in a 23cm (approx) pan, then place fennel slices in a single layer and cook until golden on one side. Turn carefully and cook until soft – about 10-15 minutes.
- Add a splash of sherry, the brown sugar and thyme. Simmer for 2-3 minutes.
- Place the pastry over the pan and cut to size around the rim.
- Bake for 20-25 minutes until pastry has puffed up and is golden.
- Invert the tart onto a plate or board as soon as it’s out of the oven (be careful as syrup will run out). Sprinkle over feta, extra thyme leaves and a drizzle of good quality olive oil to serve.
