Italian Pastry Recipe: Fennel Tart
During the holidays season baked goods are everywhere. From breads, to cookies, to cakes, most people are sick and tired of sugar once January rolls around.
For our recipe today we have a unique baked good that is sure to stand apart from the rest of the holiday spread.
Why is that? Because, instead of opting for sweets and fruits to season our baked tart tatine, we’ve opted to go a savory route. Today’s dish looks similar to any fruit tart you may have seen, but this one is crafted with a savory blend of garlic and fennel.
Give this recipe a try for the holidays and see your guests’ faces light up with surprise!
What You’ll Need
- 3 pounds fennel
- 1 roll puff pastry
- 3 ½ tablespoons butter
- 1 ounce grated Parmesan cheese
- Salt and pepper to taste
- Additional butter for the pan
What You’ll Do
- Clean your fennel thoroughly by chopping off the base and leaves.
- Cut one fennel in half and set the half aside
- Continue cutting the rest of the fennel into quarters, like slicing a lemon.
- Put some butter into a pan and let it melt on medium heat
- Add all of your fennel to the pan and allow to cook for 8 minutes on medium-high heat with a cover
- Turn each fennel piece over and continue cooking for another 15 minutes on medium-low heat
- Butter a baking round of about nine inches in diameter
- Place your fennel at the bottom of your baking dish with the quarters around the edges and the full half in the middle
- Sprinkle the top of the fennel with parmesan cheese
- Place the puff pastry on top of the fennel. Work to cover the sides as well by pressing the dough into the edges of the baking dish
- Puncture the surface of the puff pastry with the prongs of a fork to allow it to breath while cooking
- Cook the tart in a preheated oven at 375 for 20 minutes or until golden brown
- Remove your tart from the heat and allow to cool for at least ten minutes
- Once cool flip your tart over onto a serving dish!
- Serve hot and fresh!