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Ottolenghi’s Fennel, Grape and Olive Tarte Tatin
Introduction from SIMPLE TOO
If you think that a bowl of mixed nuts is more than enough to welcome your guests before dinner or a party, or that you’re definitely not the kind of person who might serve a homemade savoury tart to go alongside drinks, please think again! This looks sophisticated and you might think complicated, but it’s easy (really!).
Serve cut into squares as a snack or as a light dinner option, with a leafy salad.
Ingredients
Method
Preheat the oven to 230°C.
Put the fennel, fennel seeds, grapes, maple syrup, butter, 1½ teaspoons of salt and lots of pepper on to a parchment lined 23cm x 32cm shallow baking tray, making sure the paper is slightly larger than the tray, and mix together. Bake for 40–45 minutes until starting to catch around the edges, turning the fennel over halfway through, then remove from the oven.
Reduce the temperature to 200°C fan, stir in the olives and place the puff pastry on top, tucking the edges in as much as you can. Use a knife to make 4 or 5 small slits in the pastry (to let the steam escape) and bake for 25–30 minutes, until puffed and golden brown. Leave to rest for 2–3 minutes, then invert on to a serving platter or wooden board, cut into squares and serve.
Reviews
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