flowcooking

Caramelised fennel and grape tart tatin with saffron and olives

Golden caramelised fennel meets sweet grapes in one sticky tart
Saffron warmth and olives add a salty-silky depth you’ll love
Slice it hot and let the flavours tumble over crisp pastry

lunch ⏱ 55 min 380 kcal / portion 45.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

No ratings yet
🖨 Print
Caramelised fennel and grape tart tatin with saffron and olives
v4 · rb0e705f985 20260727Z1751 Fennel Grape Tatin 🥧 🔥 preheat the oven to 220°C and line an oven tray with baking paper dust the work surface with plain flour 🔪 gently roll out the pastry to a 28cm circle, then trim and transfer to the tray ⏳ chill the pastry until needed ⏳ trim 1cm off the top of the fennel stalks and set aside the fennel fronds for garnish 🔪 thinly slice the fennel stalks until you reach the bulb, then set the sliced stalks aside 🔪 cut both fennel bulbs in half lengthways and cut each half into wedges 🍳 ⏱ 2 min sear the fennel wedges cut side down in olive oil until golden 🍽 sprinkle salt over the seared fennel wedges and transfer to a plate 🍳 ⏱ 3 min combine demerara sugar, butter, saffron and its soaking water, half a teaspoon salt, and black pepper, then gently heat until caramelised 🍳 add the grapes and fennel tops to the caramel, then take the pan off the heat 🔪 arrange the fennel wedges on top with one cut side exposed and scatter the olives 🍽 lay the cold pastry on top and gently tuck in the edges so the filling is completely covered 🍳 make a small cross on the pastry top to allow the steam to escape 🔥 ⏱ 25 min bake at 220°C until the pastry is crisp and deeply golden ⏳ ⏱ 5 min leave to rest and cool 🍽 invert the tart onto a plate by placing a 30cm-wide plate on the pan and flipping it 🍽 sprinkle the reserved fennel fronds and flaked sea salt on top, then serve hot 1 tbsp plain flour 1 piece sheet 2 pieces fennel bulb 2 tbsp olive oil salt to taste 70 g grape 45 g olive 1 tbsp demerara sugar 80 g butter ¼ tsp saffron 15 ml water black pepper to taste flaked sea salt to taste fennel frond to taste olive oil salt olive flaked sea salt, fennel frond
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 220°C and line an oven tray with baking paper
  2. dust the work surface with plain flour
  3. gently roll out the pastry to a 28cm circle, then trim and transfer to the tray
  4. chill the pastry until needed
  5. trim 1cm off the top of the fennel stalks and set aside the fennel fronds for garnish
  6. thinly slice the fennel stalks until you reach the bulb, then set the sliced stalks aside
  7. cut both fennel bulbs in half lengthways and cut each half into wedges
  8. sear the fennel wedges cut side down in olive oil for 2 minutes per side until golden
  9. sprinkle salt over the seared fennel wedges and transfer to a plate
  10. combine demerara sugar, butter, saffron and its soaking water, half a teaspoon salt, and black pepper, then gently heat for 3 minutes until caramelised
  11. add the grapes and fennel tops to the caramel, then take the pan off the heat
  12. arrange the fennel wedges on top with one cut side exposed and scatter the olives
  13. lay the cold pastry on top and gently tuck in the edges so the filling is completely covered
  14. make a small cross on the pastry top to allow the steam to escape
  15. bake at 220°C for 25 minutes until the pastry is crisp and deeply golden
  16. leave to rest and cool for 5 minutes
  17. invert the tart onto a plate by placing a 30cm-wide plate on the pan and flipping it
  18. sprinkle the reserved fennel fronds and flaked sea salt on top, then serve hot

Similar recipes