ingredients

For the pie:
1 C. tablespoon of olive oil
4 fennel bulbs cut into 1cm thick slices
1 onion, finely chopped
1 C. grated orange rind
the juice of an orange
¼ teaspoon garlic Ducros
3 c. honey
2 tbsp. Coriander leaves Ducros
25g of butter
1 C. balsamic vinegar
1 C. tablespoon caster sugar
1 roll of puff pastry

For the pesto:
2 tbsp. coriander leaves Ducros
1 tablespoon orange juice
2 pinches of Ducros Garlic
1 pinch of Ducros Chilli Pepper
2 tbsp. chopped almonds, chopped
1 C. tablespoon of olive oil

Steps

Step 1

Preheat the oven to 210 ° (tea 7).

2nd step

Heat the oil in a large skillet and sweat the fennel and onion for 5 minutes without staining.

Step 3

Add zest and orange juice, salt and pepper lightly, then cover with water.
Cook over medium-high heat until the fennel is tender and the liquid is completely evaporated.

Step 4

Meanwhile, mix all pesto ingredients, salt and pepper lightly. Book cold.

Step 5

Add the coriander leaves to the fennel while gently mixing.
Sprinkle with honey and caramelize slightly. Get out of the fire.

Step 6

Butter generously a pie dish.
Sprinkle with balsamic vinegar and sprinkle with sugar.
Drop the fennel harmoniously.
Cover with puff pastry, fold the edges over 2 cm, removing excess if any, prick the dough with the fork.

Step 7

Bake 30 minutes, until the pie is inflated and golden.
Take it out of the oven, place the serving dish on it and unmold it by turning it over. Let stand 10 min before cutting.
Serve with a spoonful of fresh coriander pesto.

tips

The chef's opinion
For a complete dish, accompany the pie with a salad of young shoots with asparagus tips and chiffonade of Parma ham.