Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
TM6 TM5

Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

3.3 ( 3 ratings )

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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