Fennel – Tatin

Put the flour in a bowl, place the egg in the hollow, add the cold butter pieces and the Pernod and quickly knead the whole thing by hand to form a dough. Wrap in cling film and put in the refrigerator for an hour.

After the rest period, the oven is heated to 200 ° C, circulating air 190 ° C.

Melt the sugar in butter in the pan and caramelize the sliced ​​fennel in it. Season "well" with salt and pepper.

Grease the mold and drape the fennel in it. Then the fennel seeds and a little fennel green are sprinkled over the fennel, then the sliced ​​buffalo mozzarella comes on top.

So, now the dough comes on top and then it goes in the oven for 40 minutes.

In the meantime, the vinaigrette for the lamb's lettuce is made, of course with a finely chopped shallot, an absolute must for lamb's lettuce :-).

Now the tart is ready and can be turned over with the help of a lid, plate or whatever. If it has not yet reached the desired degree of browning, we put it under the grill for a few more minutes.

The tart is served lukewarm and with the lamb's lettuce it is a real festive meal for me. Have fun cooking and bon appétit! Oh yes, I served a Palatinate Riesling with it.

PS: do yourselves a favor and for once leave chili aside and if you serve it with lamb's lettuce, then with a mild, sweetish vinegar, it is a harmony with the tart, it is simply indescribable, yes yes, I know, I always rave about it soooo, everything has to fit, only then can you really enjoy yourself, best regards to everyone who tries this combination, you will not be disappointed, I promise you !!!!