Fennel, blue cheese and pecannut tart
Recipe By: | Phillippa Cheifitz |
Serves: | 4-6 |
Cooking Time: | 40 minutes |
Prep Time: | 25 minutes |
Ingredients
- 2 x 250 g tubs crème fraîche
- 2 free-range egg yolks
- 50 g pecan nuts, broken
- 150 g blue cheese
- sea salt and freshly ground pepper, to taste
- 2-3 Tbsp olive oil, to drizzle
- 2 fennel bulb, thinly sliced
- 3 Tbsp butter
- salt
- 620 g flour, plus extra for dusting
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Cooking Instructions
To make the pastry:
- Process together all the ingredients (flour, salt, butter) to form a dough. Pat into a 23cm loose-bottomed tart tin. Prick well. Chill or freeze while preparing the filling.
- When ready to prepare, preheat the oven to 200ºC.
- Bake the pastry-lined tin on a baking tray (in case of leakage) for 10 minutes, or until half set.
To make the filling and assemble the tart:
- Reduce the oven temperature to 180ºC. Gently cook the sliced fennel in the heated oil until very soft.
- Lightly season then spoon into the baked pastry shell. Top with the crumbled cheese and broken nuts.
- Whisk the eggs with the crème fraîche, a pinch of salt and a twist or two of black pepper. Ladle into the pastry shell until the mixture reaches the rim – you may have some left over.
- Bake for 30 minutes or until just set, golden and puffed. Serve warm with a small side salad of dressed green leaves.
- For special occasions: As the tart comes out of the oven, top with torn prosciutto.
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