Savory Fennel Tart
Category: Savory Pies
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 160g |
| Whole milk | 150g |
| Extra virgin olive oil | 50g |
| Grana Padano DOP cheese | 120g |
| Fine salt | 6g |
| All-purpose flour | 200g |
| Instant yeast (for savory dishes) | 7g |
| Lemon zest | ½ |
| Smoked mozzarella (provola) | 120g |
| Fennel bulbs | 1kg |
| Grana Padano DOP cheese (for topping) | 35g |
| Butter (for sautéing fennel) | 35g |
| Butter (for greasing the pan) | 30g |
| Whole milk (for custard) | 300g |
| All-purpose flour (for custard) | 30g |
| Fine salt (for custard) | To taste |
| Nutmeg | To taste |
Instructions
This savory fennel tart was born from the idea of repurposing leftover fennel gratin. If you don’t have the fennel already prepared, you can easily make it by following a simple fennel gratin recipe. Here’s how you can put together this delicious and creamy tart.
-
Prepare the Fennel:
Start by preparing the fennel. Wash and slice the fennel bulbs into thin strips. In a large pan, melt the butter over medium heat. Add the fennel and sauté for about 10 minutes, or until tender and lightly golden. If you already have fennel gratin leftovers, simply skip this step. -
Make the Custard:
In a bowl, whisk together the eggs, whole milk, and extra virgin olive oil. Beat until the mixture is smooth and well combined. Gradually add the flour, stirring continuously to ensure there are no lumps. Once incorporated, add the Grana Padano DOP cheese and continue whisking until the custard is smooth and creamy. Stir in the lemon zest for a burst of freshness. -
Prepare the Tart Base:
Grease a 26cm round tart pan with the butter. Pour just under half of the custard mixture into the pan, spreading it evenly to cover the bottom. The custard should be just enough to create a thin base layer. -
Add the Fennel:
Once the fennel has cooled slightly, spread the fennel gratin (or sautéed fennel) over the custard base in the pan. Ensure it’s evenly distributed. -
Top and Bake:
Pour the remaining custard mixture over the fennel and spread it evenly with a spatula. Sprinkle the smoked mozzarella (provola) over the top, and finish with a small handful of Grana Padano DOP cheese for added richness. -
Baking the Tart:
Place the tart in a preheated static oven at 180°C (350°F) and bake for approximately 25 minutes, or until the top is golden brown and firm to the touch. The tart should be slightly puffed up and beautifully golden on top. -
Serving:
Once baked, remove the tart from the oven and let it rest for a few minutes before slicing. Serve warm as a savory treat for lunch or dinner.
Tips and Variations
- For a lighter version: Swap some of the creaminess in the custard with lighter milk or a dairy-free alternative like almond milk or oat milk.
- Add herbs: Fresh thyme or rosemary can be a wonderful addition to the fennel sauté for extra depth of flavor.
- Make ahead: This tart can be made ahead and stored in the fridge. It also reheats beautifully, so it’s perfect for leftovers.
Enjoy this savory fennel tart as a comforting dish to share with friends and family, perfect for any occasion or a satisfying light meal on its own!
