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Fennel Tatin with Salad & Coriander Pesto
Ingredients
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For the Tatin:
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1 tablespoons oil
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4 fennel bulbs, cut into slices around 1cm thick
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1 large onion, thinly sliced
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1 teaspoon orange zest
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1 teaspoon Garlic Cooking Paste
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3 tablespoons honey
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2 teaspoon Coriander Leaf
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25 gram (1 ounce) unsalted butter
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1 tablespoons balsamic vinegar
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1 tablespoons caster sugar
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1 puff pastry roll
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For the Coriander Pesto:
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2 tablespoons Coriander Leaf
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1 tablespoons orange juice
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½ Garlic Cooking Paste
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1 pinch Chilli Flakes
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2 tablespoons flaked almonds, chopped
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1 tablespoons olive oil
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 Heat the oil in a pan then gently sweat the fennel and onion until they are softened, do not brown.
- 3 Add the orange zest, juice and Garlic, season to taste, then add enough water to cover the fennel. Cook on a medium-high heat until the water has completely evaporated and the fennel becomes soft.
- 4 Meanwhile, make the pesto by combining all the ingredients together in a bowl, season to taste and set aside.
- 5 Add the Coriander Leaf to the fennel and carefully stir in. Drizzle over the honey and allow it to caramelise slightly in the pan, and then remove from the heat.
- 6 Generously butter a 9-10" pie dish. Drizzle with the balsamic vinegar and sprinkle with sugar. Arrange the pieces of fennel in the dish, cover with the puff pastry, then prick with a fork. Trim away the excess pastry allowing a rim of 2cm, then tuck snugly round the fennel inside the pie dish.
- 7 Cook for 30 minutes in the oven, until the pastry has risen and is firm and golden. Remove from the oven then invert a plate over the top and turn out the tart.
- 8 Drizzle over the Coriander Pesto and serve.
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