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Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
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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
- 443 kcal / 1861 kJ
- Protein
- 1.5 g
- Fat
- 27.5 g
- Carbohydrates
- 33.6 g
- Fibre
- 2 g
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