Fennel Tatin from The Guardian by Yotam Ottolenghi

  • fennel
  • fennel seeds
  • caster sugar
  • puff pastry
  • dried black olives
  • oregano
  • hard goat cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on November 08, 2018

    This was great - although a variation of a recipe I knew from France (https://lesfillesatable.com/2017/07/03/tatin-au-fenouil-confit/). This version is with goat cheese, but the recipes are overall pretty similar. I replaced fennel seeds with anise seeds, and also omitted the olives as I did not have any. Pretty tasty but since it was very similar to the original recipe no surprise there - the goat cheese did not add a lot to the recipe but was quite nice anyway! Served with a simple side salad for a light lunch.

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