Fennel Tarte Tatin with Feta

A savoury twist on the French classic, smoky, sweet, caramelised fennel under a golden puff pastry lid, finished with tangy feta. Perfect as a starter, side, or main with a fresh salad.

Ingredients

• 2 fennel bulbs, quartered (reserve fronds for garnish
• 1 sheet puff pastry
• ¼ cup balsamic vinegar
• 2 Tbsp honey50g butter, cubed
• Splash of olive oil
• Salt & pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Feta, to garnish

Method

1. Prep the fennel: Cut fennel bulbs into quarters, keeping some fronds aside for garnish

2. Sear: Heat a splash of oil in a large ovenproof pan. Add fennel quarters and season with salt, pepper, paprika, and cumin. Grill until golden on both sides.

3. Caramelise: Add butter to the pan and cook until the fennel takes on a deep caramelised colour. Remove fennel and set aside.

4. Make the glaze: In the same pan, add balsamic vinegar and honey. Bring to a boil, then reduce to a simmer for a minute.

5. Coat the fennel: Return fennel to the pan, spooning the glaze over, and let it simmer for a few minutes until sticky and glossy.

6. Add the pastry: Remove from heat. Drape puff pastry over the fennel, tucking edges neatly around. Prick with a fork a few times.

7. Bake: Cook in a preheated oven at 180°C for 25 minutes, or until pastry is puffed, golden, and crisp.

8. Flip & serve: Let cool for a few minutes, then carefully invert onto a serving plate. Garnish with crumbled feta and fennel fronds.

Best served warm, with a cheeky glass of wine and someone to impress.