Fennel and cherry tomato tarte tatin
- Details
- By Jo Ingleby
This tart is easy to prepare and makes a great centre piece. If you fancy you can add some cheese when you turn the tart over. It will melt as the tart cools. This recipe can either make one 30cm tart or four smaller ones.
Method:
Preheat the oven to 150c (gas 2). Remove any leaves from the fennel and set aside for later. Halve the fennel bulb lengthways and carefully slice into ½ cm wedges. Place the fennel into an ovenproof dish and drizzle with a little olive oil, the thyme, sage and lemon juice and season well. Bake for 30 minutes. Place a sheet of greaseproof paper in the bottom of a circular tart dish (approximately 30cm wide). Arrange the fennel, cherry tomatoes on top. Cut the pastry to fit the dish and brush one side with pesto or similar. Place the pastry, pesto side down, on top of the fennel and gently tuck the edges. Place the tart in the oven for 30 minutes or until the pastry has puffed up and is golden in colour. Remove from the oven and leave to cool slightly before carefully turning upside down onto a plate. Garnish with the fennel leaves and serve with a crisp green salad.
