Fennel tarte tatin
- Published: 1 Jul 24
- Updated: 9 Oct 24
You’ve probably sliced fennel paper thin to use as the star ingredient in a sophisticated Mediterranean salad, but there’s plenty more you can do with fennel bulbs – like this golden fennel tarte tatin.
Caramelised fennel on buttery pastry is a winning vegetarian dinner – and a great side for a roast. Fennel seeds and vinegar temper the sweetness, while goat’s cheese adds tang.
Explore more exciting ideas with fennel.
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Serves 4 as a main, 6 as a side -
Hands-on time 30 min, plus cooling. Oven time 30 min
Nutrition
- Calories
- 335kcals
- Fat
- 20g (11g saturated)
- Protein
- 6.8g
- Carbohydrates
- 31g (13g sugars)
- Fibre
- 1.5g
- Salt
- 0.8g
delicious. tips
To turn out the tart without losing half the caramel, first make sure the pastry isn’t sticking to the pan by sliding a palette knife around the outside to release it. Sit a plate that’s bigger than the pan upside-down on top of the pan. Use an oven cloth or oven glove to hold the pan and the plate together while you swiftly and smoothly flip it over. Remove the pan – and the tart should be safely on the plate.
Don’t waste it Layer any leftover scraps of pastry on top of each other and keep in a food bag in the fridge. Use them to make cheese straws or jam tarts.