Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
TM5 TM6

Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

3.3 (3 avaliações )

Ingredientes

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 (opcional)
  • 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)

Nutrição
por 1 portion
Energia
1861 kJ / 443 kcal
Proteína
1.5 g
Hidratos de carbono
33.6 g
Gordura
27.5 g
Fibra
2 g

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