Tatin of fennel with Pastis Henri Bardouin

Tatin of fennel with Pastis Henri Bardouin

For 6 persons


Preparation time: 45 minutes - Cooking time: 30 minutes

300 g spread spread dough (fresh or thawed)

3 small fennels

2 tablespoons olive oil

2 tablespoons Pastis Henri Bardouin

½ tablespoons of fennel seeds

20 g of butter

Salt and pepper from the mill


Cut broadly the base of the fennel bulbs. Detach the outer hard leaves at the same time. Remove the small green leaves. Cut into slices about 1.5 cm thick, in the direction of the height. 

Heat the oil and butter over medium heat in a large nonstick pie dish. Arrange the slices of fennel in a star, the points towards the center. Salt and pepper lightly, pour 3 tablespoons water and water with Pastis Henri Bardouin. Cover and cook for 20 to 30 minutes, basting occasionally with the juice. At the end of cooking, the fennel should be tender and the juice thick. Remove from heat and let cool completely.

Preheat the oven to 210 ° C (item 7). Sprinkle the fennel seeds on the surface, then cover with the dough and tuck the edges inside the mold. Cook for 30 minutes.

Remove the tart from the oven and return to a dish. Let stand 10 minutes before serving.

© Photo : @Philippe Dufour-Interfel

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