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Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
3.3 3 hodnocení
Příprava 20min
Celkový 3hod.
8 portions
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Suroviny

Ricotta
  • whole milk
    1500 g
  • white vinegar
    40 g
  • lemon finely grated zest only
    1
Shortcrust Pastry
  • plain flour
    200 g
  • unsalted butter cold, diced (1 cm)
    100 g
  • fine sea salt
    ¼ tsp
  • water chilled
    60 g
Filling
  • fennel core removed, quartered, fronds reserved for garnish
    200 g
  • unsalted butter plus extra for greasing
    20 g
  • cider vinegar
    30 g
  • brown sugar
    1 Tbsp
  • Swiss chard stalks removed, thinly sliced
    30 - 40 g
  • green olives (volitelně) pitted
    16
  • large eggs
    2
  • whole milk
    30 g
  • whipping cream
    30 g
  • fine sea salt or to taste
    ½ tsp
  • ground black pepper or to taste
    ½ tsp
Pecorino Crisps
  • dried fennel seeds
    2 tsp
  • pecorino cheese cut in pieces (3 cm)
    100 g

Nutriční hodnoty na 1 portion

Kalorie 443 kcal / 1861 kJ
Protein 1.5 g
Tuk 27.5 g
Sacharidy 33.6 g
Vláknina 2 g

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Spojené království a Irsko

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