Bacon, Tomato And Fennel Tarte Tatin

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Cook time: 30 mins

Serves: 6

Cooking Skill: Easy

Ingredients

6 thick cut unsmoked sweet cured premium back bacon rashers
1 tablespoon soft dark brown sugar
Knob butter
12 cherry tomatoes, cut in half
1 small fennel bulb, thinly sliced
1 tablespoon freshly chopped rosemary
1x 500g pack prepared flaky pastry
Olive oil
Extra, fresh rosemary

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.

Step 3

Add the bacon, tomatoes and fennel. Finish off with the chopped rosemary and sprigs and drizzle with oil. Cook for 8-10 minutes, remove and increase the temperature up to 200ºC, 180ºC Fan, Gas Mark 6.

Step 4

Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture. Bake for about 15-20 minutes until the pastry is risen and golden.

Step 5

Remove and allow to stand for a 1-2 minutes and then carefully turn onto a serving plate.

Step 6

Cut the tatin into wedges and serve hot or cold with a side salad.

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.

Step 3

Add the bacon, tomatoes and fennel. Finish off with the chopped rosemary and sprigs and drizzle with oil. Cook for 8-10 minutes, remove and increase the temperature up to 200ºC, 180ºC Fan, Gas Mark 6.

Step 4

Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture. Bake for about 15-20 minutes until the pastry is risen and golden.

Step 5

Remove and allow to stand for a 1-2 minutes and then carefully turn onto a serving plate.

Step 6

Cut the tatin into wedges and serve hot or cold with a side salad.

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