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    Home » Recipes » Light Meals

    Fennel & Comté Tart

    Published Jul 22, 2019, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    fennel tart on a plate

    This Fennel Tart makes a tasty light lunch, and is perfect in a lunch box or for a picnic.

    fennel tart on a plate

    This recipe is part of a sponsored post for Comté Cheese. All opinions are my own.

    A delicious combination of caramelized fennel with smooth and tasty Comté cheese.

    Why it works

    Fennel is a delicious versatile vegetable. Its anise flavour becomes less sharp and lighter when cooked.

    Thinly sliced fennel, lightly sautéed in butter and olive oil till it is slightly browned, becomes caramelized with a fresh crisp sweet flavour which pairs beautifully with cheese.

    The cheese

    Slices of a young Comté cheese cover the base of the pastry. A young Comté works well for this with its delicate buttery and nutty flavour.

    After baking, grate some mature Comté over the top of the fennel for  a delicious full-bodied umami flavour.

    How to cut fennel

    • Wash the fennel.
    • Slice off the fronds at the top.
    • Cut the fennel bulb vertically down the middle.
    • Cut out the hard core at the bottom of the bulb.
    • Thinly slice the fennel vertically or horizontally.

    How to make it

    1. In a large skillet, lightly sauté thin slices of fennel till they turn golden. Season and set aside.
    2. Prepare the pastry and pre-bake it (see here for instructions).
    3. Line the pastry with thin slices of Comté cheese.
    4. Cover with the fennel and bake for 15 minutes.
    5. Garnish with grated mature Comté and snippets of fennel herbs from the fronds.

    Serve warm or at room temperature.

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    fennel tart on a plate

    Fennel & Comté Tart

    Nicole Shroff
    This Fennel Tart makes a tasty light lunch, and is perfect in a lunch box or for a picnic.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 40 mins
    Course Appetizer, light meal, Side, Snack
    Cuisine French
    Servings 6 people
    Calories 231 kcal

    Ingredients

    • 500 grams shortcrust pastry
    • 1 tablespoon olive oil
    • 1 medium fennel finely sliced*
    • 100 grams young Comté cheese
    • salt and pepper to taste
    • 1 tablespoon fennel herbs snipped from the fronds, for garnishing
    • 1 tablespoon mature Comté cheese finely grated

    Instructions
     

    • In a large skillet, heat the oil on medium heat and lightly sauté the sliced fennel till golden brown.
    • Preheat fan oven to 170℃/330℉ (non-fan 190℃/375℉), and roll out the pastry.**
    • Grease a 9-inch tart case and line with the pastry, pressing down gently, ensuring it comes up just over the sides. Using a fork, make holes in the base of the pastry, then cover with parchment paper and baking beans. Bake for 15 minutes, then remove parchment paper and baking beans.
    • Turn down the oven to fan 150℃/300℉ (non-fan 170℃/330℉), and bake for a further 10 minutes to dry out the damp areas.
    • Allow to cool before covering the pastry with a layer of sliced Comté cheese.
    • Cover the cheese with the browned slices of fennel till fully covered.
    • Turn up the oven to fan 170℃/330℉ (non-fan 190℃/375℉) and bake the tart for 10 minutes till cheese has melted.
    • Remove from the oven, and garnish with grated mature Comté and snippets of fennel herbs, cut from the fronds. Serve the tart warm or at room temperature

    Notes

    • How to cut fennel
    • Wash the fennel, then slice off the fronds at the top.
    • Cut the fennel bulb vertically down the middle.
    • Cut out the hard core at the bottom of the bulb.
    • Thinly slice the fennel vertically or horizontally.
    ** For further details on how to roll and pre-bake shortcrust pastry, see here.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 231kcalCarbohydrates: 17gProtein: 7gFat: 15gSaturated Fat: 6gCholesterol: 18mgSodium: 192mgPotassium: 202mgFiber: 2gSugar: 1gVitamin A: 210IUVitamin C: 5mgCalcium: 193mgIron: 1mg
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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