I don’t know if you are like me, but I love any and all kinds of vegetables! Their color, texture and shape, and fragrance; some only aromatic when cooked, are beautiful! Fennel is so perfumed, and particularly strong with an Anise flavor that I love. Excellent just with a vinaigrette or braised. But, I opted to make it in a Tart, which seemed perfect for this season and ready to go for Fiesta Friday.
Serves: 8 slices
Ingredients: (for the crust/pâte brisée)
- 300g of plain flour/all purpose flour
- 125g of soft butter
- A pinch of salt
- 1 medium egg
- 25ml of water
- In a large bowl add the flour and the salt.
- Add the soft butter.
- Mix with your fingers and add 1 egg.
- Pour the water.
- Keeping mixing until you assemble the dough.
- Wrap the dough in a plastic wrap and keep it inside the fridge for 30 minutes.
- Grease a tart pan (a round shape for me).
- Roll your dough between two big sheet’s of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough the size of your tart pan.
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
- With a fork, poke the bottom of your dough and set aside.
Ingredients: (For the filling)
- 4 medium fennel bulbs
- 2 tablespoons of extra virgin olive oil
- 250ml of whipping cream
- 1 egg
- A pinch of salt
- A pinch of black pepper
- 50g of grated Emmental cheese
- Preheat the oven to 180C degrees.
- Cut off the the stalks and fronds of the fennel bulbs (you can make a delicious salad with them).
- Cut the end of the bulb then cut the fennel bulb in half.
- Remove the core (the hard center of the fennel bulb) and finally slice lengthwise.
- In a large pan, add the olive oil and cook on a medium heat the fennel with a pinch of salt and black pepper, until it turns golden brown color.
- When the color is perfect, remove from the heat and set aside.
- In a bowl add the whipping cream, the eggs, the salt and the black pepper.
- Whisk gently.
- Spread the Emmental cheese into the bottom of the tart.
- Layer the sliced fennel on the top of the cheese and slowly pour the mixture on the top of the tart.
- Bake for 45 minutes (more or less depending the oven).
- Remove from the oven when the crust is golden.
- Serve hot with a salad on the side.
The tart has a sweet taste, and is very flavorful with just a hint of the Emmental cheese.