Remember I spoke last week, I had imagined returning from a small backyard of the wonders which I picked up a basket organic, but this pretty tart has been a long time to arrive on my plate. Is that the return has been there and signed the end of my brief return on this blog ... I at least enjoyed some days well greedy :-) This does not mean there will be more next time, just that the time would fail me to share them.
So I had planned to make a tart tatin with my little fennel. I remembered vaguely have already prepared and, after recovered, I decided to limit the number of flavors. Being a bit too pressed, I thought to express brioche dough I heard about (and even a taste I think) La Belle au Blé Dormant, I did not need to look very long and that's exactly what I needed! The result also was consistent with my expectations and I will certainly not forget this paste on days when time goes decidedly too fast! 
While the fennel to the pan gently browns with 1 tablespoon olive oil, 1 tablespoon of honey and a little soy sauce, prepare the dough: Beat 1 egg with 1 plain yogurt (100g cottage cheese in the original recipe ), add a pinch of salt, some herbs de Provence, 75g wholemeal flour, 25g of white flour and 1 / 2 packet of yeast. Mix well, prepare a dish pie pan or miss in the lining with parchment paper. Sprinkle the paper with pine nuts, pour the caramelized fennel top and add the batter, smoothing with a spoon to fill the holes. Bake at 180 degrees for 25 minutes, after this time, unmold on a dish and serve. That is already ready and delicious! 
