An easy meal which is highly rewarding!
For 4 tartlets
Ingredients:
- 1 block of puff pastry – butter prefered, to roll 25×25 cm , about 3 mm thick
- 2 small fennels, top trimmed
- 50 g salted butter
- One glass dry white wine
- Fresh herbs and red pepper corns
- Honey
- 2 tbsp balsamic vinegar
Method:
- Cut the fennels in two. Heat up a thick bottom frypan, melt the butter and allow to slowly cook, covered.
- After 10 minutes, add one glass of white wine, a good pinch of rock salt and further cooked for up to  minutes.  It should be almost cooked through, still a little firm on top.  A caramelisation is made at the end by adding a splash of balsamic vinegar to the frypan and reducing it.
- Place some goat cheese on a square of puff pastry, then one fennel on each tartlet, fresh herbs, red pepercorns and a dash of runny honey. Use some melted butter to brush the exposed pastry. Â Bake for 15-20 minutes.
- Serve with a garden salad.
