Fennel Tatin with Salad and Coriander Pesto

Number of Portions
Fennel Tatin with Salad and Coriander Pesto


- 1 tbsp oil
- 4 fennel bulbs, cut into slices around 1cm thick
- 1 large onion, thinly sliced
- 1 tsp orange zest
- Juice of 1 orange
- 1 tsp Garlic Puree
- 3 tbsp honey
- 2 tsp Ground Coriander
- 25 grams unsalted butter
- 1 tbsp balsamic vinegar
- 1 tbsp caster sugar
- 1 puff pastry roll
- For the Coriander Pesto
- 2 tbsp Ground Coriander
- 1 tbsp orange juice
- 1/2 tsp Garlic Puree
- 1 pinch Crushed Chillies
- 2 tbsp flaked almonds, chopped
- 1 tbsp olive oil
- Sea Salt to taste
- Black Peppercorns to taste


A delicious twist on the classic French apple dessert Tarte Tatin. This savoury tart with fennel and coriander leaf is also served upside down!

Pre-heat the oven to 220 °C, 425 °F, Gas Mark 7. Heat the oil in a pan then gently sweat the fennel and onion until they are softened, do not brown. Add the orange zest, juice and Garlic, season to taste, then add enough water to cover the fennel. Cook on a medium-high heat until the water has completely evaporated and the fennel becomes soft.

Meanwhile, make the pesto by combining all the ingredients together in a bowl, season to taste and set aside. Add the Coriander Leaf to the fennel and carefully stir in. Drizzle over the honey and allow it to caramelise slightly in the pan, and then remove from the heat.

Generously butter a 9-10”pie dish. Drizzle with the balsamic vinegar and sprinkle with sugar. Arrange the pieces of fennel in the dish, cover with the puff pastry, then prick with a fork. Trim away the excess pastry allowing a rim of 2cm, then tuck snugly round the fennel inside the pie dish.

Cook for 30 minutes in the oven, until the pastry has risen and is firm and golden. Remove from the oven then invert a plate over the top and turn out the tart. Drizzle over the Coriander Pesto and serve.


Serve with baby salad leaves, asparagus and Parma ham.

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