2 baby fennel bulbs, sliced fine
2 golden shallots, sliced fine
2 cloves of garlic, sliced fine
75 g dark brown sugar
200 ml white balsamic vinegar or sherry vinegar
2 bay leaves
2 sprigs of thyme
100 g basil pesto
60 g mascarpone
400 g Four Springs Tommy Toe tomatoes, halved
4-6 short crust pastry tart shells
10-12 pieces shaved pecorino
In a heavy based saucepan heat a little oil and fry the fennel, shallots and garlic until golden and caramelised. Add the brown sugar, vinegar, bay leaves and thyme. Reduce the mixture on high heat, stirring all the time for 10-15 minutes.
Cool the fennel jam down and reserve for later.
Mix the mascarpone and pesto - it will thicken slightly.
Place a dessert spoon of the fennel jam in the base of each taste shell.
In a non-stick frying pan, heat a little oil.
Add the tomato halves and flash fry, cut side down first, until they achieve a rich caramel appearance.
Place the tomatoes evenly on the jam.
Top with a quenelle of pesto and mascarpone mix.
Garnish with shaved pecorino and present with chilli oil and balsamic syrup just before serving.