1tablespoonfennel herbssnipped from the fronds, for garnishing
1 tablespoonmature Comté cheesefinely 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.