Fennel Tarte Tatin with Parmesan
Looking for a recipe to impress your guests? This Fennel Tarte Tatin with Parmesan is for you! The fennel, melting and delicately caramelized, pairs perfectly with the richness of the Parmesan.
The essential ingredients for this Fennel Tarte Tatin with Parmesan
Here are the ingredients you’ll need to make this Fennel Tarte Tatin with Parmesan. You’ll find all the precise quantities in the recipe card at the bottom of the article!
- Shortcrust or puff pastry: I prefer shortcrust pastry for my tartes tatin recipes. You can make it yourself by following my shortcrust pastry recipe and adding a few fennel seeds to the dough for even more flavor. Puff pastry also works, but tends to hold together less well in the oven.
- Fennel: Choose fresh bulbs of the same size.
- Grated Parmesan: Goes perfectly with the caramelized fennel.
- Olive oil, balsamic vinegar & honey: For the sauce that will caramelize the fennel.
- Mustard: To balance the sweetness of honey.
- Fresh thyme: To flavour the tart!
Prepare the shortcrust pastry with fennel seeds
For this Fennel Tarte Tatin with Parmesan, I recommend making your own homemade shortcrust pastry and adding fennel seeds for extra flavor.
Mix flour, salt, fennel seeds, egg, butter and water until smooth. Wrap in cling film and chill for 30 minutes. Then roll out the dough on a lightly floured work surface into a circle about 30 cm in diameter.
Time-saving tip: You can opt for store-bought shortcrust pastry.
Preparing the fennel tarte tatin
Start by cutting the fennel bulbs lengthwise into quarters or sixths, depending on their size.
In a skillet, heat a drizzle of olive oil on medium-high and sauté the fennel for 10 to 15 minutes. They should be golden on both sides. Lightly season with salt and pepper.
While the fennel is cooking, mix the olive oil, balsamic vinegar, honey and mustard in a bowl. Add the grated Parmesan, salt and pepper.
Preheat your oven to 350°F (180°C).
Pour a spoonful of marinade into the bottom of the tart pan, then arrange the fennel pieces as closely as possible in the tart pan, ensuring there are no big gaps. Brush with the rest of the marinade and sprinkle with fresh thyme.
Roll out the shortcrust pastry and place gently on top of the fennel. Tuck the edges inwards.
Bake for 35 to 40 minutes, until golden and crisp.
Once out of the oven, run a knife along the edges and turn the tart out onto a plate in one sure motion.
Géraldine’s tip: Turn the tarte tatin over as soon as it comes out of the oven! Once cooled, the fennel will tend to stick to the mold, making removal from the mold more difficult.
Add a sprinkling of grated Parmesan and fresh thyme before serving.
Tip: To elevate this tart tatin, add a few chopped walnuts or a drizzle of honey before serving!
Gourmet variations
- Vegan version: Replace the honey with maple syrup and the Parmesan with nutricional yeast.
- With cheese: Add a few pieces of fresh goat’s cheese or feta to the fennel before covering with the pastry.
- Mediterranean: Add slices of sun-dried tomato and a few black olives between the fennel bulbs before cooking.
Note: And if you like tarts tatins, you’ll have to try my Leek Tarte Tatin, Endive and Brie Tarte Tatin, Caramelized Onion Tarte Tatin or Caramelized Carrot Tarte Tatin.
More fennel recipes
- Vegetarian Fennel Flammkuchen
- Fusilli with Fennel, Kale and Parmesan
- Smoked mackerel with grilled fennel and crispy chickpeas
Frequently Asked Questions
Yes, you can prepare it a few hours in advance and reheat it in the oven before serving. To preserve its crispness, avoid leaving it in the fridge too long after cooking.
Yes, but the pastry may lose some of its crispness. To reheat, place in the oven at 160°C for 10 minutes.
It will keep for up to 2 days in the refrigerator. Reheat gently in the oven before serving.
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Recipe Card
Fennel Tarte Tatin with Parmesan
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Equipment
- 1 tart pan 11 inches (28 cm)
Ingredients
Shortcrust pastry with fennel seeds
- 1 1/2 + 2 tbsp cup flour 200 g
- 7 tablespoons butter 100 g
- 1 egg
- 4 teaspoons water 20 ml
- 1 tablespoon fennel seeds
- ½ teaspoon salt
Fennel Tart Tatin
- 3 fennel bulbs small
- 3 tablespoons olive oil + a little for cooking
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1 tablespoon wholegrain mustard
- ½ cup Parmesan cheese grated, 45 g
- 4 sprigs thyme Fresh
- Salt & pepper
Instructions
Prepare the shortcrust pastry
- Place flour, salt, fennel seeds and butter in a bowl or food processor. Mix to a sandy texture. Add the egg and water, then continue mixing until smooth.
- Cover with cling film and refrigerate for 30 minutes.
Prepare the tart
- Meanwhile, cut the fennel in half, then cut each half into two or three pieces, depending on size.
- Heat a little olive oil in a large skillet. Sauté the fennel quarters over medium heat for 10 to 15 minutes, turning occasionally, until golden brown. Season lightly with salt and pepper.
- In a small bowl, combine olive oil, balsamic vinegar, honey and mustard. Add grated Parmesan, salt and pepper.
Assemble
- Preheat oven to 350°F (180°C) (fan oven).
- Brush the bottom of the tart pan with a spoonful of marinade. Arrange the golden fennel pieces in the tin, cut side down. Brush the remaining marinade evenly over fennel. Sprinkle with thyme.
- Lightly flour the work surface and roll out the shortcrust pastry into a 12-imhces (30 cm) diameter circle.
- Carefully place the shortcrust pastry over the fennel. Turn the edges of the pastry towards the inside of the tin to enclose the filling.
- Bake for 35 to 40 minutes, until golden and crisp.
Demolding and finishing
- Once out of the oven, carefully run a knife along the edges of the tin to loosen the shortcrust pastry.
- Place a plate on top of the tart and turn it over with a quick, sure movement.
- Sprinkle with Parmesan and fresh thyme before serving.
