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!

15 mins Prep Time 1 hrs Cook Time
15 mins Prep Time
1 hrs Cook Time
  • 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.