Fennel Tatin with Salad & Coriander Pesto

Fennel Tatin with Salad & Coriander Pesto

Fennel Tatin with Salad & Coriander Pesto

Prep Time
15 Minutes
Cook Time
1 Hour
Ingredients
20
Servings
4
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
  • For the Tatin:

  • 1 tablespoons oil

  • 4 fennel bulbs, cut into slices around 1cm thick

  • 1 large onion, thinly sliced

  • 1 teaspoon orange zest

  • 1 teaspoon Garlic Cooking Paste

  • 3 tablespoons honey

  • 2 teaspoon Coriander Leaf

  • 25 gram (1 ounce) unsalted butter

  • 1 tablespoons balsamic vinegar

  • 1 tablespoons caster sugar

  • 1 puff pastry roll

  • For the Coriander Pesto:

  • 2 tablespoons Coriander Leaf

  • 1 tablespoons orange juice

  • ½ Garlic Cooking Paste

  • 1 pinch Chilli Flakes

  • 2 tablespoons flaked almonds, chopped

  • 1 tablespoons olive oil

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Coriander Leaf

Product Information

£ 1.83/unit,7g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Schwartz product packaging

Product Information

£ 1.98/unit,29g

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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