Fennel Tatin

Updated at: Tue, 30 Jul 2024 16:06:36 GMT

Step 1

Preheat the oven to 200C/390F/gas mark 6. Bring a large pan of water to a boil and lower in the fennel bulbs. Bring back to a boil, cook for three minutes, then drain, refresh under cold water and pat dry. Cut each bulb in half lengthways, and then cut each half into long, 3cm-wide wedges. Sprinkle over a quarter-teaspoon of salt and set aside.

Step 2

Put the goat’s cheese in a bowl with the oil, oregano, fennel seeds, olives and a little salt (the olives and cheese are already salty, so go easy), and mix gently with your hands.

Step 3

Sprinkle the sugar evenly over the base of a 25cm cast-iron skillet pan and place on a high heat. Leave for two or three minutes, until the sugar dissolves and turns to a brown caramel – keep an eagle eye on it, otherwise it might burn. Remove from the heat and immediately lay the fennel wedges on top, fanning them around the base of the pan and slightly overlapping the wedges as you move around the circle. Sprinkle over the cheese mix, pressing some of the olives and cheese between the fennel pieces.

Step 4

Roll out the pastry to 4mm thick, then cut out a 28cm circle. Lay this over the fennel, tucking it in neatly around the sides. Pierce the pastry a few times with a small knife, bake for 20 minutes, then lower the temperature to 180C/350F/gas mark 4 and bake for 30 minutes more, until the pastry is crisp and golden-brown. Remove from the oven, and carefully invert the tart on to a clean plate, so the pastry’s on the bottom. Serve warm or at room temperature.

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