Fennel and Onion Tarte Tatin

Feb 12, 2024

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Course
Side Dish

Ingredients

  • 2 bulbs of fennel, halved, trimmed and thickly sliced
  • 2 large onions, peeled and sliced into thick whole rings
  • 3.5 tbsp butter
  • 3 cloves garlic, finely grated
  • 2 tbsp soft brown sugar
  • 1 tbsp roughly chopped sage
  • 2 tbsp balsamic glaze
  • 3 ½ tbsp parmesan, finely grated
  • 11oz pre-rolled puff pastry dough
  • 8 sage leaves
  • 1-2 tbsp olive oil
  • Sea salt
  • 1 tbsp olive oil mixed with 1 tsp balsamic glaze

Instructions

  1. Preheat the oven to 425F/220C/200 Fan/Gas 7. Choose a frying pan with an ovenproof handle.
  2. Bring 7 cups of water to a boil. Add the fennel and boil for 2 minutes. Add the onion and boil for 3/4 minutes until nearly soft. Drain well and leave to cool slightly, keeping the onion rings whole where possible.
  3. Melt the butter in a shallow, medium sized frying pan. Add the garlic and sugar and fry for 30 seconds, stir in the sage. Place the onions in a single layer in the pan. Put the fennel on top, season and drizzle with the balsamic glaze. Fry for about 5 minutes until the sugar starts to turn the onions golden brown. Turn off the heat and leave to cool in the pan.
  4. Roll out the pastry slightly then cut out a round of pastry the same size as the pan. Sprinkle the vegetables with the grated parmesan cheese and place the pastry on top.
  5. Bake in the oven for about 20-25 minutes until golden brown.
  6. To make the sage leaves, fry the whole leaves in oil over a high heat for about 30 seconds until crisp, remove on to kitchen paper and sprinkle with sea salt.
  7. Remove the tart from the oven, leave for 10 minutes, then carefully turn upside down onto a plate. Brush the top with the oil and balsamic mix and scatter over the sage leaves.
  8. Cut into wedges to serve.

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