Fennel Tatin
Category: Savory Pies
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fennel | 3 kg |
| Puff Pastry | 230 g |
| Butter | 50 g |
| Parmigiano Reggiano DOP | 30 g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Butter (for greasing) | As needed |
Instructions:
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Begin by preparing the fennel. Remove the stalks and fronds, leaving only the bulbs. Slice the fennel into quarters.
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In a large skillet, melt 50 grams of butter over medium heat. Once melted, add the fennel pieces to the pan, ensuring they’re evenly coated in butter. Sauté for a few minutes until they start to soften, about 5–7 minutes.
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While the fennel is cooking, butter a 22 cm (9-inch) tart pan generously to prevent sticking.
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Once the fennel has softened, transfer the fennel quarters into the prepared tart pan. Arrange them in a neat pattern, placing the pieces around the edge with a portion in the center.
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Sprinkle the grated Parmigiano Reggiano over the fennel, ensuring an even coating. Season with salt and freshly cracked black pepper to taste.
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Roll out the puff pastry on a floured surface and carefully drape it over the fennel, tucking the edges inward around the fennel to form a border. Use a fork to gently prick the pastry surface to allow steam to escape during baking.
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Preheat the oven to 200°C (392°F), ensuring it’s set to static heat. Place the tart in the oven and bake for approximately 20 minutes or until the pastry is golden and crispy.
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Once done, remove the tatin from the oven and allow it to cool slightly for about 10 minutes. This cooling period will make it easier to invert the tart without losing its structure.
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After the resting time, carefully invert the tatin onto a serving plate, ensuring it slides out gently. Serve warm or at room temperature.
This fennel tatin, with its buttery, golden puff pastry and rich, savory fennel, is a perfect addition to any meal. It pairs beautifully with a light salad or as a standalone dish for a light lunch or dinner. Enjoy this savory delight that marries the natural sweetness of fennel with the richness of Parmigiano Reggiano and the flakiness of puff pastry.
