Fennel, Onion and Gruyere Tart Recipe
A delightful tart featuring a crisp combination of fennel, onion, and Gruyère cheese, all resting on a puff pastry base spread with pesto. It is topped with roasted fennel, red onions, thyme, and Gruyère cheese. Accompanied by a fresh salad dressed with a zesty mustard vinaigrette.
Ingredients
Pastry
- 1 whole egg
- 10 grams plain flour
- 160 grams puff pastry
Tart
- black pepper (to taste)
- 15 grams butter
- 1 bulb fennel (bulb)
- 4 sprig fresh thyme
- 20 grams gruyere cheese
- 3 tsp pesto
- 3 whole red onions
- salt (to taste)
- 10 grams brown sugar
Salad
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- salt (to taste)
- 0.5 tbsp white wine vinegar
- 1 tsp Clear honey
Instructions
- remove the pastry from the freezer
- peel and finely slice the onion(s), peel and finely slice the fennel
- melt the butter in the frying pan, Add the onion and fennel to the frying pan, cook until soft, set the oven to 180C 350F or gas mark 5
- line a baking tray with greaseproof paper, lightly dust a clean work surface with flour, roll out the pastry into a rectangle 3 mm thick, score a 2 cm border around the rectangle, prick the pastry inside the rectangle only, place on a baking tray
- beat the egg, Egg wash the border of the pastry, place in the oven, cook for 10 mins
- while the pastry is cooking
- add the sugar to the fennel and onions, cook the vegetables till they are covered in a light caramel
- season with salt and pepper
- wash and remove the thyme leaves from their stalks, add the thyme to the onions and fennel, cook for a minute or two, set a side on a plate, grate the cheese
- remove the pastry from the oven, prick the pastry inside the rectangle only, using a fork squash the centre down, set the oven to 200C 400F or gas mark 6
- spread the pesto inside the pastry case, spread the onions and fennel over the pastry, add the cheese, place in the oven, cook for 5 mins, until golden brown
- mix the dressing ingredients together in a bowl
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- remove the tart from the oven, cut the tart into slices, place the tart on a serving plate, add the salad
Tried this recipe?Let us know how it was!