Fennel And Goat's Cheese Tart
Posted on Aug. 14, 2017
Prep 20 mins • Cook 1hr 10 mins • Makes 2
This recipe makes two round tarts. If you only have one fluted baking tin, freeze the remaining pastry and fennel filling for another occasion. Alternatively, you can make one large tart using a large rectangular baking dish to feed a crowd. It’s perfect to serve alongside one or more salads for a casual brunch or light dinner.
2 sticks (250g) salted butter, softened
128g plain flour
125g wholemeal flour
1 tsp sea salt
1 tbsp grapeseed oil
1 onion, thinly sliced
2 medium fennel bulbs, trimmed and thinly sliced
1 tsp thyme leaves
sea salt, to taste
cracked black pepper, to taste
200g firm goat’s cheese, sliced thinly
(if using soft goat’s cheese, crumble instead of slicing)
366ml cow’s milk
50g finely grated parmesan cheese
Prepare the pastry. Preheat the oven to 180C.
Combine butter, plain flour, wholemeal flour, salt, and egg in a bowl and use your hands to combine well, forming a smooth dough.
Divide dough into two equal-size portions. Using your fingers, press dough into two 9-inch (23cm) round fluted tins.
Use a fork to gently prick the base of the tart and bake for 12–15 mins, or until light golden brown. Remove from the oven and set aside.
Prepare the filling. Heat oil in a large nonstick frying pan over medium heat. Add onion, fennel, thyme, salt, and pepper, and cook for 15–20 mins, stirring occasionally, until fennel is tender. Set aside to cool slightly.
In a bowl, whisk together eggs, milk, parmesan, salt, and pepper. Divide fennel mixture between tart shells and top with sliced goat’s cheese.
Bake for 25–30 mins, or until set and golden.
Recipes extracted from The Vibrant Table: Wholesome Recipes from a Food Stylist's Kitchen from Gatehouse Publishing. This book retails at US$35 at major bookstores.