Tag: fennel

Fennel Tarte Tatin with Feta

I don’t have that much to say about this recipe. It’s basically a play on this caramelized fennel recipe, but with a nice flakey crust. What’s not to love?

A word on dough

I tried two different doughs for this recipe. One from Nigel Slater‘s Greenfeast: Autumn, Winter (order in the US or UK) which he uses for a shallot, apple and parm tarte and one from a new Dutch vegan baking book Taart ende Koeck by Maartje Borst. Because I tried two different doughs I also made one by hand and one using my food processor.

If you can: definitely make the dough by hand. It can feel like a bit of a slog but the dough comes out much more flakey, the machine cuts everything down far too uniform to get a nice texture in my opinion. I’ve included both dough recipes (with some adjustments to Nigel’s) so you have a vegan and a non-vegan option. Obviously to make this vegan use vegan feta and vegan butter.

Other variations

Obviously you can make this with whatever veg-cheese (or veg-veg) combination you like. I’m thinking carrots or (and?) beets with goats or blue cheese, shallots and onions, bell pepper, etc. etc. etc. Because the vegetables don’t cook on top of the dough you can probably even get away with something a little wetter, like tomatoes, for example.

Fennel tart tatin placed on a white and orange pie dish, with some feta and fennel fronds scattered on top and to the front, on an orange backdrop.

Fennel Tarte Tatin

Dorothy Porker
Two different pie crusts to make one delicious fennel tarte tatin with feta.
Prep Time 10 mins
Cook Time 30 mins
Resting time 30 mins
Course Dinner, Lunch, Main course
Cuisine French, Vegan, Vegetarian
Servings 2

Equipment

  • Large bowl or food processor (see notes)
  • Oven
  • Cast iron skillet or other oven proof frying pan ⌀ 26 cm - 10"
  • Parchment (optional)
  • Rolling pin or wine bottle

Ingredients
  

For Maartje Borst's vegan tatin crust

  • 2 c - 250 g flour
  • 1 t - 5 g salt
  • 1/2 c - 125 g vegan butter cold and cut into cubes
  • 3-4 T - 45-60ml water cold

For Nigel Slater's vegetarian tatin crust

  • 2 c - 250 g flour
  • 1 t - 5 g salt
  • 1 c - 125 g butter cold and cut into cubes
  • 2 egg yolks freeze the whites and use within 3 months
  • 2 t - 10 g fennel seeds roasted and crushed
  • 4 T - 60 g feta or parmesan finely crumbled or grated

For the fennel tarte tatin

  • 2 T - 30 ml olive oil
  • 1 T - 15 g sugar
  • 1 large bulb fennel thinly sliced, you can set the fronds aside to serve (optional)
  • pinch salt
  • pinch black pepper
  • 1/2 T - 7.5 g fennel seeds
  • 1/2 c - 75 g feta roughly crumbled

Instructions
 

Make the dough

  • Place 2 c - 250 g flour in a large bowl and mix in 1 t - 5 g of salt.
  • Add 1/2 c - 125 g of butter and pinch and rub the butter into the flour, but avoid kneading proper. You want to be left with a kind of sandy consistency.

To make Maartje's tatin crust

  • Add 3-4 T - 45-60 ml of cold water and mix by hand until the dough starts coming together. Again, avoid kneading because this will make the dough chewy rather than crumbly. Just keep pushing the dough together until it forms a ball.

To make Nigel's tatin crust

  • Add 1 egg yolk, 2 t - 10 g of fennel seeds and 4 T - 60 g of finely crumbled or grated feta or parmesan and mix by hand until the dough starts coming together. Avoid kneading because this will make the dough chewy rather than crumbly. Keep pushing the dough together until it forms a ball.

Make the fennel tarte tatin

  • Whichever dough you've made, wrap or cover the ball and leave to set in the fridge.
  • Preheat your oven to 200° C - 390° F.
  • Heat 2 T - 15 ml of olive oil in a skillet. Divide 1 T - 15 g of sugar across the bottom of the pan before placing the slices of fennel into the pan in a single layer (or as single as you can get it). Add a pinch of salt and pepper and leave to caramelize on a medium-low heat for at least 10 minutes, until the fennel has colored a nice golden brown.
  • Now turn the fennel over, again in as single of a layer as you can get, toss over 1/2 T - 7.5 g of fennel seeds and season with additional pepper and leave to brown for another 10 minutes. Turn off the heat, but leave the fennel in the skillet.
  • Depending on the weather you can now sprinkle the fennel with 1/2 c - 75 g of feta (if it's cold) or sprinkle over the feta right before serving (if it's warm).
  • Take your dough from the fridge and roll it out in an even layer in roughly the same diameter as your frying pan. To make it easier to place the dough onto the fennel in a second, it's best to do this on some parchment. The dough will break in areas but you can just stick it back together, it's fine.
  • Say a quick prayer and flip, toss or manoeuvre (I love a manoeuvre) the dough onto your fennel. Pat it down a little to make sure the dough adheres to the fennel and tuck in and cut off any excess edges before baking your tatin in the preheated oven for 25 minutes. The dough will stay pale but be cooked through, I promise.
  • Turn out the tatin by placing a large plate or board over your skillet and flipping the whole thing over (ask for assistance with this if you have someone around and are a bit of a klutz) and top with the 1/2 c - 75 g of feta if you haven't already used this. Sprinkle over the fennel fronds to make it pretty (or don't) and serve with a simple green lightly dressed salad.

Notes

You can make these doughs with a food processor but the result won't be as nice and flakey as making it by hand. Still: we make due with what we can.
Once prepared this fennel tarte tatin will keep in the fridge for up to 3 days. Reheat for 15 minutes or so in a hot oven. 
Keyword fennel, feta, maartje borst, Nigel Slater, savory tart, savoury tart, tarte tatin

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor venkel tarte tatin.

Caramelized Fennel with Feta

It’s been a while since I’ve added a new recipe on here because I have been dealing with Stuff. I have a deadline for the clarification of said Stuff now and will hopefully be able to start sharing recipes again on a regular basis in the second half of the year, but for now, you’ll have to deal with patchy updates.

Feel free to follow me on Instagram for behind-the-scenes madness, cats and me growing my first tomatillos, or on Twitter where I passive aggressively like political tweets so they land in your feed without your being able to tell me you disagree with me.

There is also The Big Thing, which I don’t really want to talk about because everyone else is already talking about it. But I can share a simple recipe (and hopefully a few more) while we are all stuck indoors.

The cover of Yotam Ottolenghi's PlentyGoat cheese schmoat cheese

So here’s an old favorite of mine, adapted from a recipe from Yotam Ottolenghi’s Plenty, caramelized fennel with feta and pine nuts.

Ottolenghi makes his with goat quark or yogurt, but since I always have feta on hand I prefer to make it like this. I like to throw in some pine nuts for good measure, because pine nuts. Hazelnuts would probably also be very nice.

What do I eat with caramelized fennel with feta?

I eat this by myself for lunch or dinner as a main course with some pita or Turkish bread. You could probably also have it with some simply baked white fish or salmon but I don’t think it needs much more. If there are two of you you’ll probably went to get a bulb each or add another dish to ensure a satisfying meal.

An overhead shot of a small green plate with caramelized fennel topped with roast pine nuts and crumbled feta and fennel fronds scattered across with a bamboo fork sticking out at the top, next to it is a small tan bowl filled with crumbled feta on top of a light green backdrop.

Caramelized Fennel with Feta and Pine Nuts

Dorothy Porker
A vegetarian recipe for caramelized with feta and pine nuts, inspired by Ottolenghi. Perfect at all temperatures for spring, summer, fall and winter.
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Lunch, Main course
Cuisine Vegetarian
Servings 1 -2 people

Equipment

  • Large frying pan or skillet
  • Large plate

Ingredients
  

  • 1 large bulb fennel cut into 1 cm/ 5 inch slices, fronds set aside
  • 2 x 2 T - 20 gr butter
  • 3 T - 15 ml olive oil
  • 2 T - 25 gr sugar
  • 1 t - 5 gr fennel seeds ground works too in a pinch, but not as nicely
  • 4 oz - 120 gr feta crumbled, you can do this by stabbing it with a fork and then twisting the fork
  • salt
  • pepper
  • 1/4 c - 33 gr pine nuts dry roasted in a skillet or non-stick frying pan to bring out the flavor

Instructions
 

  • Melt 1 T - 20 gr of butter and 3 T - 45 ml of olive oil in a large skillet or frying pan.
  • Once the butter stops bubbling, place as many slices of fennel into the pan as it will comfortably hold (usually about half of the fennel) and roast for 3-6 minutes on each side to get a decent amount of color on them. This will go a lot quicker if you resist the urge to move them around.
  • When the first batch of fennel has browned nicely, set it aside on a large plate or in a bowl, add 1 T - 20 gr butter again and fry the second batch as before.
  • Remove the remainder of the fennel when ready, leave the pan on the heat and add 2 T - 30 gr sugar, 1 T - 15 gr fennel seeds and a good helping of salt and pepper. Shake the pan vigorously for 30 seconds or so to help the butter, oil, fennel seeds and sugar divide evenly across the bottom of the pan.
  • Now place all the pre-cooked fennel back into the pan and let sit on each side for 2-4 minutes until you get some REALLY good caramelisation going on.
  • Remove from the pan and back into your large bowl or plate and mix with the finely chopped clove of garlic while still hot.
  • Depending on the weather and the season, serve immediately or leave until cooled covered in a healthy dose of the crumbled feta, dry roasted pine nuts, chopped fennel fronds and more seasoning to taste.
Keyword fennel, feta, ottelenghi, pine nuts, pinenuts, Salad

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor gekarameliseerde venkel met feta en pijnboompitten