Fennel tart – so simple to put together, but packs a massive flavour punch.
Ingredients
Makes 1 tart
1 320g sheet rolled all butter puff pastry
3-4 heads of fennel, fronds picked off and washed, bulbs cut into 6 or 8 wedges
1 good knob butter
1 tbsp honey
1 tbsp fennel seeds
Few sprigs thyme, leaves picked
Salt & pepper
Cooking oil
Crumbled goat’s cheese or feta to garnish
Recipe
1. Heat oven to 190c/375F
2. Colour the fennel in a large pan over a medium heat with a little oil on both sides. Turn down the heat, add the butter and season to taste. Cook until the fennel is just tender. Do this in batches or two pans if necessary
3. In a 24cm non stick oven proof pan drizzle the honey over the base, add the thyme and fennel seeds, then cover with the fennel in a circular pattern
4. Cut the pastry into a circle the width of the pan and place on top of the fennel. Tuck in any excess pastry and pierce all over with a sharp knife
5. Place the pan in the oven for 25-35 mins until the pastry looks nicely golden. Remove the pan from the oven and leave it to sit for 5 mins before turning it out very carefully onto a board
6. Top with the goat’s cheese and the fennel fronds
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