Summary

Ingredients

• 250 g puff pastry
• 2 shallot (s)
• 1 teaspoon powdered sugar
• 1 tuber / n fennel, fresh
• 10 slices zucchini
• 1 large tomato (s)
• 2 tablespoon clarified butter
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ black pepper from the mill

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Instructions

1. Peel the shallots and cut into coarse half rings. Heat some clarified butter in a pan and quickly brown the shallot rings with the powdered sugar and let them caramelize. Remove and set aside.
2. Clean the fennel, including the greens, halve and then cut into wedges. Also fry a little on both sides in a pan. Salt and pepper a little. Put aside.
3. Cut the tomatoes into slices. Also fry the tomato and zucchini slices. Season with salt and pepper.
4. Roll out the puff pastry into a rectangle (approx. 30 x 20 cm). Line a baking sheet with foil or paper.
5. Now first distribute the shallot slices in a rectangle (approx. 29 x 19 cm) on the baking sheet. Then layer the fennel wedges, then the tomatoes and finally the zucchini slices.
6. Cover the vegetables with the puff pastry, pressing a little on the edges.
7. Preheat the tube to 180 ° C top / bottom heat and bake the tarte tatin until the dough is light brown and crispy. Duration approx. 20 minutes.