Recipe Fennel and potato tart tatin : Practical and Delicious

Recipe Fennel and potato tart tatin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Fennel and potato tart tatin. You are currently reading Recipe Fennel and potato tart tatin : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Fennel and potato tart tatin requires 10m, cook 25m and serve 4. Caution: allergy Contains gluten, milk, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Turn your taste-buds upside-down with this fennel and potato tart.

Ingredients:

6 Ingredients

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  2 tbsp olive oil
  
  
  


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  4 small pontiac potatoes, thinly sliced
  
  
  


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  2 large fennel bulbs, cut into wedges
  
  
  


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  1/3 cup (80ml) Massel chicken style liquid stock
  
  
  


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  1 sheet (25cm) ready-rolled frozen puff pastry
  
  
  


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  Baby rocket leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Heat half the oil in a 22cm (top measurement) heavy-based, oven-proof frying pan over medium heat. Add one-quarter of the potato and cook for 1 minute each side or until lightly golden. Transfer to a plate. Repeat in three more batches with remaining potato.
  
  
  


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  Step 2
  
  
  
  
  Heat the remaining oil in the pan and add the fennel. Cook, turning occasionally, for 2-3 minutes or until golden brown and just tender. Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Arrange the potato and fennel in layers over the base of the pan, seasoning with salt and pepper between layers. Drizzle the stock evenly over the top. Place pastry over the potato mixture and fold in the excess to fit. Bake for 15 minutes or until pastry is puffed and golden. Remove from oven.
  
  
  


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  Step 4
  
  
  
  
  Carefully turn, pastry-side down, onto a clean work surface. Cut into wedges and serve immediately, with baby rocket leaves, if desired.
  
  
  

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