Fennel tatin with goat cheese brick
Difficulty level: easy
Servings 4 people
Ingredients
- 1 goat brick Care
- 1 puff pastry
- 3 fennels
- 2 branches rosemary
- 1 c. coffee anise seeds (or fennel)
- 1 c. tbsp brown sugar
- 30 g butter
- Flower of salt
- Pepper of the mill
- Dill
Instructions
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Cut the fennels in half and remove the hard core. Steam for 20 minutes.
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Set aside, allowing to drain well.
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In a pan, melt the butter and braise the fennel for 5 minutes. Sprinkle with rosemary and anise seeds and continue cooking for 5 minutes. Salt, pepper.
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Preheat the oven to 220° C. Cut 6 pieces of the Soubli goat cheese brick.
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Butter a springform pan and sprinkle it with brown sugar. Spread the fennels face down in the bottom of the mold and insert the goat cheese portions. Place the puff pastry and tuck the edges between the mold and the filling.
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Bake for approximately 25 minutes.
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Leave to cool and unmold by inverting sharply onto a plate. Spread a few strips of Savoine Goat Brick and sprinkle with chopped dill.
© Soignon
