Description
This elegant Fennel & Feta Tarte Tatin is a delightful twist on the classic French dessert, featuring caramelized fennel and onion layered with creamy feta cheese and baked under a buttery puff pastry. The dish combines sweet, tangy, and savory flavors with a lovely flaky crust, perfect for a sophisticated appetizer or a light main course.
Ingredients
Vegetables
- 1 large head fennel (780g/28oz)
- 1 large onion, peeled
- 4 cloves garlic, peeled
Liquids and Seasonings
- 125ml (4fl oz) brandy
- 60ml (2fl oz) balsamic reduction
- 2 tablespoons brown sugar
- 1 tablespoon oil
- Salt and pepper, to taste
Dairy and Pastry
- 100g (3.5oz) feta, crumbled
- 50g (1.7oz) butter, cut into small cubes
- 2 sheets puff pastry
Instructions
- Prepare the fennel and onions: Trim the stalks from the fennel, reserving some fronds for decoration. Trim the base so the fennel sits flat. Halve the fennel from stalks to base, then cut out a small triangle from the core, leaving some to keep slices intact. Quarter the halves, and slice thinly (about 1/2 cm). Quarter the onion. Arrange fennel slices, onion quarters, and garlic cloves on a baking tray.
- Marinate and bake the vegetables: In a bowl, mix brandy, balsamic reduction, brown sugar, and oil. Pour this mixture over the arranged fennel, onion, and garlic. Bake at 130°C (266°F) for 1 hour. Season with salt and pepper after baking.
- Assemble the tarte tatin: Preheat oven to 220°C (440°F). Line the base of a 20 cm (8 inch) springform pan with half the butter cubes. Arrange the baked fennel, onion, and garlic on top, sprinkle most of the crumbled feta over the vegetables, then dot with the remaining butter cubes. Cover everything with the puff pastry, folding it over the edges.
- Bake and invert: Place the springform pan on a baking sheet to catch any leakage and bake for 20 minutes until the pastry is golden and puffed.
- Serve: Remove the tarte from the oven, place a serving tray on top of the springform pan and carefully invert so the vegetables are on top. It should release easily. Sprinkle with remaining feta and reserved fennel fronds. Serve warm.
Notes
- Use a low oven temperature (130°C) to slowly caramelize the fennel and onions for enhanced sweetness.
- Be careful when inverting the tarte tatin; a springform pan helps with easy release but place on a baking tray as it may leak.
- Reserve some fennel fronds to garnish for an added fresh herbal touch.
- You can substitute balsamic reduction with a mix of balsamic vinegar and a little honey if unavailable.
- Use cold butter cubes to create flaky pastry layers and rich flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
