Appareils & accessoires
Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
Prép. 20min
Total 3h
8 portions
Ingrédients
Ricotta
-
whole milk1500 g
-
white vinegar40 g
-
lemon finely grated zest only1
Shortcrust Pastry
-
plain flour200 g
-
unsalted butter cold, diced (1 cm)100 g
-
fine sea salt¼ tsp
-
water chilled60 g
Filling
-
fennel core removed, quartered, fronds reserved for garnish200 g
-
unsalted butter plus extra for greasing20 g
-
cider vinegar30 g
-
brown sugar1 Tbsp
-
Swiss chard stalks removed, thinly sliced30 - 40 g
-
green olives (optionnel) pitted16
-
large eggs2
-
whole milk30 g
-
whipping cream30 g
-
fine sea salt or to taste½ tsp
-
ground black pepper or to taste½ tsp
Pecorino Crisps
-
dried fennel seeds2 tsp
-
pecorino cheese cut in pieces (3 cm)100 g
Niveau
facile
Infos nut. par 1 portion
Protides
1.5 g
Calories
1861 kJ /
443 kcal
Lipides
27.5 g
Fibre
2 g
Glucides
33.6 g
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12 Recettes
Royaume-Uni et Irlande
Royaume-Uni et Irlande
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