Savory fennel, pear and goat cheese tarte tatin with walnuts and thyme honey

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Heat a 24 cm oven-safe skillet over medium heat. Add the butter and olive oil. Add the shallot and cook for 3 minutes until softened.

3. 3

   Add the fennel, 3 g salt, black pepper, and half of the thyme. Cook for 10 to 12 minutes, stirring occasionally, until the fennel is tender and lightly golden.

4. 4

   Add half of the honey and all of the balsamic vinegar. Cook 2 minutes more so the liquid reduces and the bottom looks glossy. Remove from the heat.

5. 5

   Arrange the pear wedges over the fennel in an even layer. Scatter the walnuts and pieces of goat cheese on top. Spread the inside face of the puff pastry with Dijon mustard.

6. 6

   Cover the skillet with the puff pastry, placing the mustard side down. Tuck the edges in carefully. Cut 3 small vents in the pastry to release steam and brush with the beaten egg yolk.

7. 7

   Bake at 200°C / 400°F for 22 to 25 minutes, until the puff pastry is deeply puffed and golden.

8. 8

   While it bakes, mix the remaining honey with the rest of the thyme.

9. 9

   Remove the skillet from the oven and let it rest for 5 minutes. Run a knife around the edge, place a large plate on top, and carefully invert the tart.

10. 10

    Brush the surface with the thyme honey, add the remaining salt to taste, and serve warm.