Fennel Tatin with Salad & Coriander Pesto
A delicious twist on the classic French apple dessert Tarte Tatin. This savoury tart with fennel and Coriander Leaf is also served upside down!
Ingredients
Preparation
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Heat the oil in a pan then gently sweat the fennel and onion until they are softened, do not brown.
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.
Meanwhile, make the pesto by combining all the ingredients together in a bowl, season to taste and set aside.
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.
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.
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.
Drizzle over the Coriander Pesto and serve.