Ingredients
- 250 g 00 flour
- 100 g butter
- 50 g lavender honey
- 3 fennel
- thyme
- grated Parmesan
- extra virgin olive oil
- salt
- pepper
For the recipe of sweet-savory fennel tatin, mix the flour with the butter, 20 g of parmesan and the leaves of 3 sprigs of thyme; work with your fingertips to obtain a crumbled mixture, then mix it with 50 g of cold water for a few minutes, until the dough is homogeneous and elastic; transfer it to a bowl, cover it with plastic wrap and put in the fridge for about 1 hour.
Clean the fennel, keeping the barbina, then slice them in 1 cm thick slices and brown them in a pan in a veil of oil over high heat, for 12 ', turning them halfway through cooking; salt and pepper at the end. Roll out the shortcrust pastry about 3 mm thick. Sprinkle with honey and sprinkle the bottom of a low round baking tray (ø 25-26 cm) with grits, arrange the browned fennel slices, well side by side, so as to leave as few spaces as possible (the ideal is to place one in the center and the others radially).
Prick the brisée pasta with a fork and place it on the pan, covering the fennel. Bake at 180 ° C for 35 ', then take out of the oven and pass the pan on the stove for 6-7', so that the fennel caramelizes and the spilled liquid dries. Turn the pan upside down, sprinkle the surface of the cake with another grain, finally gratin in the oven under the grill, at 230 ° C for 3-4 minutes. Complete as desired with a chopped fennel barbina.
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