Caramelised Fennel and Ricotta Tarts with Pecorino Crisps

Ricotta

• 1500 g whole milk
• 40 g white vinegar
• 1 lemon, finely grated zest only

Shortcrust Pastry

• 200 g plain flour
• 100 g unsalted butter, cold, diced (1 cm)
• ¼ tsp fine sea salt
• 60 g water, chilled

Filling

• 200 g fennel, core removed, quartered, fronds reserved for garnish
• 20 g unsalted butter, plus extra for greasing
• 30 g cider vinegar
• 1 Tbsp brown sugar
• 30 - 40 g Swiss chard, stalks removed, thinly sliced
• 16 green olives, pitted (optionnel)
• 2 large eggs
• 30 g whole milk
• 30 g whipping cream
• ½ tsp fine sea salt, or to taste
• ½ tsp ground black pepper, or to taste

Pecorino Crisps

• 2 tsp dried fennel seeds
• 100 g pecorino cheese, cut in pieces (3 cm)