Fennel tarte tatin with saffron yoghurt

French 25 Mins Prep · 45 Mins Cook

1. Preheat the oven to 200°C, gas mark 6.
2. Trim the fennel bulbs and cut into quarters. Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Once hot, add the fennel wedges, season lightly and cook for 5 minutes to get a golden sear before turning the heat to low and allowing to soften. Remove the fennel quarters from the pan once they are tender and set aside.
3. In the same pan, melt the butter along with the honey and balsamic vinegar. Simmer gently for 3 minutes until the mixture becomes glossy and syrupy. Stir in the fennel seeds, then arrange the fennel wedges neatly in the pan, placing the caramelised sides down for best results. Season with salt and pepper.
4. Roll out the puff pastry block to a thickness of 5mm, then cut it to fit the pan. Lay the pastry over the fennel, tucking the edges down around the sides. Using the tip of a knife, pierce a few small holes in the pastry to allow steam to escape.
5. Transfer the pan to the oven and bake for 20–25 minutes until the pastry is puffed and golden.
6. Meanwhile, steep the saffron threads in the boiling water for 5 minutes to release their colour and flavour. Juice the lemon into the saffron water before stirring through the yoghurt and salt.
7. Allow the tarte tatin to rest for 5 minutes before carefully inverting it onto a large serving plate.
8. Slice the tarte tatin into wedges and serve warm with a generous spoonful of saffron yoghurt.

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