You’ve probably sliced fennel paper thin to use as the star ingredient in a sophisticated Mediterranean salad, but there’s plenty more you can do with fennel bulbs – like this...
You’ve probably sliced fennel paper thin to use as the star ingredient in a sophisticated Mediterranean salad, but there’s plenty more you can do with fennel bulbs – like this golden fennel tarte tatin.
Heat the oven to 180°C fan/gas 6. Cut the fennel into 2cm slices (usually one stem per slice) and put on a baking tray. Drizzle with oil, then bake for 15 minutes while the oven heats up.
Meanwhile, roll out the pastry on a lightly floured work surface to 5mm thick. Cut out a circle at least 30cm in diameter, then transfer to a tray, prick all over with a fork and chill in the fridge.
To make the caramel, put the sugar, fennel seeds and 2 tbsp water in the frying pan over a medium heat. Stir to dissolve the sugar, then remove the spoon and bubble, swirling the pan every now and then, until the sugar syrup becomes a rich, dark caramel. Add the butter and vinegar (be careful – it will sputter), then stir until combined and creamy. Take off the heat.
Arrange the fennel in the pan so the slices sit together snugly in the caramel. Scatter over half the goat’s cheese, then cover with the chilled pastry. Tuck the edge of the pastry into the pan all the way around. Bake for 25-30 minutes until the pastry is a deep golden colour.
Leave to cool for 5 minutes, then turn out onto a serving plate (see Tips). Scatter with the remaining goat’s cheese and the reserved fennel fronds, then season with plenty of black pepper to serve.