Caramelised fennel and grape tart tatin with saffron and olives

lunch · ⏱ 55 min · 4 portions · 45.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/194/caramelised-fennel-and-grape-tart-tatin-with-saffron-and-olives/