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Fennel Tart



In my opinion, fennel is one of the most under-rated, misunderstood vegetables. However, if you put in just a little effort and creativity, fennel is incredibly versatile, and works in both sweet and savory applications. With this tart, we decided to showcase two different methods of preparing the fennel to showcase the different flavors and textures you can bring out of this one humble plant.


pie crust


Fennel Tart


1 cup + 1 tablespoon AP flour

4 tablespoons butter, cubed

1/2 tablespoon salt

1 egg

2 tablespoons heavy cream

2 fennel bulbs, thinly sliced

1/4 cup + 2 tablespoons olive oil

3 cloves of garlic

1/2 teaspoon dried mustard powder

1/2 teaspoon

1/3 cup dry white wine

about 2 cups grated gruyere cheese

2 tablespoons white sugar

salt and pepper, to taste


preppef fennel tart




1. In a medium-sized mixing bowl, combine flour, butter, salt, and egg. Turn out onto a lightly floured surface and knead lightly into a ball. Roll out and add one tablespoon of cream. Knead back into a ball, roll out again, and add another tablespoon of cream. Knead into a ball and let rest in a cool place for about 30 minutes.

2. Meanwhile, heat two tablespoons of olive oil in a medium saucepan. Add garlic, coriander seeds, and mustard powder and cook until just browned.

3. Add 1 bulb of sliced fennel and cook until slightly translucent. Deglaze with white wine, cover, and remove from heat.

4. Roll out tart dough and press into a lightly greased tart tin. Bake at 400 F for 8-10 minutes.

5. To assemble the tart: place cooked fennel in the pre-baked tart crust. Top with crumbled cheese and arrange remaining fennel slices on top. Brush lightly with olive oil and dust fennel with white sugar. Bake at 375 F for about 25 minutes, or until fennel is slightly browned.


fennel tart final


Satisfy your senses,
Amanda (follow me on Twitter!)

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