Compatible versions
Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- 1861 kJ / 443 kcal
- Protein
- 1.5 g
- Carbohydrates
- 33.6 g
- Fat
- 27.5 g
- Fibre
- 2 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
/search/en-GB?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r134763