Prepare the savory dough by mixing all the ingredients, form a homogeneous ball and cover with plastic wrap. Let it rest in the fridge.
Prepare the dressing by mixing balsamic vinegar, extra virgin olive oil, and salt.
Prepare the ricotta cream by mixing the ricottina, grated peel, and chopped fennel fronds.
Slice the fennel hearts thinly with a mandoline and the oranges into slices with a knife.
Roll out the brisée between two sheets of parchment paper to the size needed to cover the filling.
Fill the baking pan alternating rows of fennel and oranges, layering a second layer of fennel only.
Bake at 200 degrees Celsius for about 35 minutes, until golden.
Let cool and with the help of another pan, invert the tart.
Mandoline
Baking pan
Parchment paper
Store in the refrigerator for up to 2 days.
During cooking, the caramel may leak out of the dough, but it solidifies and can be easily removed.
Italia, Lazio
| Energy (kcal) | 153.82 |
| Carbohydrates (g) | 16.86 |
| of which Sugars (g) | 3.64 |
| Fat (g) | 8.53 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 2.63 |
| Fiber (g) | 1.63 |
| Sale (g) | 0.27 |
