Caramelised fennel and ricotta tarts with Parmesan crisps
TM6 TM5

Caramelised fennel and ricotta tarts with Parmesan crisps

4.1 (7 ratings)

Ingredients

Ricotta

  • 1500 g full cream milk
  • 40 g white vinegar
  • 1 lemon, zest only, no white pith, grated

Shortcrust pastry

  • 200 g plain flour
  • 100 g butter, cut into pieces and chilled
  • ¼ tsp sea salt
  • 50 - 60 g chilled water

Filling

  • 20 g butter, plus extra for greasing
  • 200 g fennel, trimmed, core removed and cut into quarters, reserve fronds for garnishing
  • 1 tbsp raw sugar
  • 30 g apple cider vinegar
  • 30 g fresh silverbeet, leaves only, stalks removed, leaves thinly sliced
  • 12 pitted green olives, cut into slices (optional)
  • 2 eggs
  • 30 g full cream milk
  • 30 g pouring (whipping) cream
  • ½ tsp sea salt, to taste
  • ½ tsp ground black pepper, to taste

Parmesan crisps

  • 1 tsp fennel seeds
  • 100 g Parmesan cheese, crust removed and cut into pieces (3 cm)

Nutrition
per 1 portion
Calories
1843.8 kJ / 439 kcal
Protein
11.7 g
Carbohydrates
33.5 g
Fat
29 g
Saturated Fat
12 g
Fibre
1.8 g
Sodium
487.3 mg

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