
Fennel tatin with orange
Ingredients
Instructions
- 3 small fennel bulbs (about 500 g)
- 2 large oranges
- 1 onion
- 2 tbsp. tablespoon olive oil
- 2 tbsp. Tablespoon Whole sugar
- 1 Roll of organic puff pastry (without butter)
- Salt
- Ground pepper
- Finely grate the zest of 1 orange and squeeze the juice from 2 large oranges.
- Remove the green stems from the fennel then cut the bulbs lengthwise into slices of about 0.7 cm.
- Peel and finely chop the onion.
- Heat 1 tbsp. at s. of olive oil in a large skillet and sauté the fennel and onion, covered, over low heat for 10 minutes.
- Add orange zest and juice, ½ tsp. at s. of sugar and 2 good pinches of salt.
- Raise the heat a little and let the mixture simmer uncovered for 10 minutes.
- Preheat the oven to 180°C.
- Grease a pie pan with 1 tbsp. at s. of olive oil and evenly sprinkle the remaining whole sugar.
- Arrange the slices of fennel with their sauce, pepper and salt lightly. Cover with puff pastry by folding the edge of the pastry inside the mold.
- Pierce a small hole in the middle of the dough and bake for 25 minutes.
To unmold, place a plate on the surface of the pie and turn quickly. Enjoy hot.
Fennel tatin with orange
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Fennel tatin with orange Recipe – Fennel tatin with orange Recipes
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