Fennel Tatin

Here is the recipe for a Fennel Tatin with an Italian twist. The Tatin, more commonly known with apples, is a French upside-down cake, but the idea of using fennel is a great way to create a hearty and flavorful dish.

Ingredients

• 3 medium-sized fennels
• 1 disk of brisée pastry (about 230g)
• 30g of butter
• 2 tablespoons of sugar
• Salt and pepper to taste
• A pinch of thyme or wild fennel
• 30g of grated Parmesan (optional for an Italian touch)

Preparation

1. Preheat the oven to 190 °C.
2. Clean the fennels by removing the hard part of the base and the tougher outer leaves. Then cut them into quarters.
3. In an oven-safe pan, melt the butter over medium heat and add the sugar, let it caramelize slightly.
4. Add the fennel quarters to the pan with the cut side down. Cook for about 10 minutes, or until fennels are golden. During cooking, add salt, pepper, and aromatic herbs to taste.
5. Once the fennels are golden, turn off the heat and let them cool slightly.
6. If using, sprinkle the grated Parmesan over the fennels.
7. Roll out the brisée pastry and lay it over the fennels, folding the edges inside the pan.
8. Bake for about 25-30 minutes, until the pastry is golden brown and cooked through.
9. Remove from the oven and let sit for a few minutes, then flip the Tatin onto a serving plate.
10. Serve the Fennel Tatin warm or at room temperature.

Curiosity

This savory variation of the classic Tatin is very versatile and allows you to play with aromatic herbs to best match the unique taste of fennel. Moreover, the addition of Parmesan provides an Italian touch that goes well with the sweetness of the caramelized fennel.