Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
TM5 TM6

Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

3.3 (3 ratings)

Ingredients

Ricotta

  • 1500 g whole milk
  • 40 g white vinegar
  • 1 lemon, finely grated zest only

Shortcrust Pastry

  • 200 g plain flour
  • 100 g unsalted butter, cold, diced (1 cm)
  • ¼ tsp fine sea salt
  • 60 g water, chilled

Filling

  • 200 g fennel, core removed, quartered, fronds reserved for garnish
  • 20 g unsalted butter, plus extra for greasing
  • 30 g cider vinegar
  • 1 Tbsp brown sugar
  • 30 - 40 g Swiss chard, stalks removed, thinly sliced
  • 16 green olives, pitted (optional)
  • 2 large eggs
  • 30 g whole milk
  • 30 g whipping cream
  • ½ tsp fine sea salt, or to taste
  • ½ tsp ground black pepper, or to taste

Pecorino Crisps

  • 2 tsp dried fennel seeds
  • 100 g pecorino cheese, cut in pieces (3 cm)

Nutrition
per 1 portion
Calories
1861 kJ / 443 kcal
Protein
1.5 g
Carbohydrates
33.6 g
Fat
27.5 g
Fiber
2 g

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

/search/en-US?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r134763