Tarte tatin with red onions and fennel
Avant je n’aimais pas le fenouil mais ça c’était avant… rappelez-vous, je vous racontais tout ça en ce début d’année, lorsque je vous proposais la recette de la salade composée d’hiver, fennel, arugula and feta. Mais avant cette tarte tatin, je n’avais jamais songé au fenouil cuit, mais j’ai eu tord de ne pas y penser avant. Je ne sais pas si le fenouil cuit vous parle (pas en vrai, hein ?!) mais en fait peut-être que oui, because that's usually how everyone knows him best. Anyway, if you don't know him, wait until I present it to you… Today it's onion and fennel tart tatin on the menu, a savory tarte tatin recipe you won't be able to do without (Yes, yes, I assure you !).
Here is the cooked fennel, caramelized to perfection, served with red onions and a good pinch of Espelette pepper. All in a tarte tatin which I hope you will like as much as we do !
- 1 puff pastry
- 6-8 long red onions
- 3 small fennels
- 50 g of butter
- 1 tablespoon of sugar
- 1 small sprig of thyme
- 1 good pinch of Espelette pepper
- Salt and pepper
- Wash and cut the fennel in four lengthwise. Peel and cut the red onions in half or quarters lengthwise.
- Melt the butter in a pan and add the fennel and onions. Let cook over low heat 5 min making sure to turn them from time to time. Then add the sugar, Espelette pepper and thyme and continue cooking 10 minutes, increasing the heat if necessary, the time that the whole caramelizes.
- Preheat the oven to 200°.
- Butter a cake tin and arrange the vegetables nicely at the bottom. Season with salt and pepper.
- Add the puff pastry on top and tuck the excess inside the mold.
- Put in the oven 20-25 minutes.
Once the tarte tatin is cooked, Invert the pie on a plate and serve immediately with a good salad.
Emilie
And
6.6.14I already like her, before tasting it!!
LadyMilonguera
6.6.14I think this tatin is a great idea…
Rosenoisettes
7.6.14These caramelized vegetables really make you want !
lydia
7.6.14A very tasty tatin !
Before la Fourmi
10.6.14Always such beautiful photos and recipes to die for, this pie is part of the lot!!
Well done for the 1400 hellocottoniens!! and for others to come.
Nice week.
Emilie
13.6.14Thank you very much miss and thank you for following us with so much pleasure 😉
Hugs and a nice weekend !
pholisophie
10.6.14I discovered your blog and immediately subscribed. ! I really like, advice, original recipes, photos !Merci !
Emilie
13.6.14Many thanks Sophie for your compliments, I blush 😉
Jenny (Girly&Delicious)
18.6.14This tarte tatin is wonderful, what a beautiful picture on your blog. I adore, I've been following you for a while. Your blog and a small minority made me want to get started and it's been there ever since. 3 month now.
I am launching my first competition on pies in favor of an association, come see and I would be very proud if you have the time or the desire to participate.
http://girlyanddelicious.over-blog.com/2014/06/a-gagner-un-sac-a-tarte-en-faveur-de-l-association-jiaci.html
See you soon
Emilie
18.6.14Thank you very much Jenny for your compliments. Well done for your blog, it's great to inspire others to get started !
Pierrette Freyssinet
11.9.14Not having had permission to take the photo of the fennel and red onion tatin, I cooked it myself and took a picture of it. Even if she's not as beautiful, It will be ok. In any case, I don't regret having cooked it. : A TRUE DELIGHT !!!
Emilie
11.9.14Thank you Pierrette, Glad you liked the recipe !!! And good luck with this book. !
Vivian
11.8.15hi, this looks delicious! Is that one cup of sugar?
Emilie
20.8.15Thanks Vivian, no it’s just a tablespoon !!
Lise
5.6.23Bonjour,
Cette recette me plaît beaucoup, I like all vegetarian pies
Merci
Emilie
5.6.23Thank you very much Lisa 🙂
The Fededents
28.11.15Great tart, I made this tonight and it was so good. I added a little sugar to the mold after buttering it, it helped to caramelize. Delicious.
Emilie
15.12.15Oh awesome, thank you for this tasty feedback !
Valerie
4.4.16Absolutely divine!! I prepare it for the second time and there is never anything left on the plates. The fennels are tender, the caramel mixed with their subtle flavor of anise is really succulent. I recommend!! Thank you for this beautiful blog full of great ideas.
Emilie
5.5.16Thank you very much Valérie for this more than enticing return and these nice compliments 😉
KLEIN
11.11.16Delicious, I who don't like fennel too much, I loved it ! Thank you for this recipe 🙂
Emilie
14.12.16Thank you so much !
Jennifer
3.12.16Bonjour, could you please let me know what temperature the oven should be at to bake the pie? Merci! Can't wait to taste it, she looks delicious!
Emilie
14.12.16It's 200 degrees. The info was missing, Sorry, it's corrected !
Jennifer
18.12.16Thank you very much for the answer and Happy Holidays!
Emilie
21.12.16Happy holidays to you too 😉
Louise
4.6.18Olala for this recipe, It's a delight !
I added thin slices of ricotta on the vegetables, a treat 🙂
Emilie
19.6.18Thank you very much Louise for this return 😉
monami
31.7.19a tester
Emilie
1.8.19Merci !