Savory Fennel Tart: a simple yet flavorful dish, perfect for any occasion. This savory tart, which combines the delicate taste of fennel with the freshness of cherry tomatoes, is wrapped in a light and crispy puff pastry and flavored with excellent smoked scamorza cheese. Easy to prepare, ideal as an appetizer or a main course, it’s also perfect for an outdoor picnic.
The fennel, with its delicate and aromatic flavor, pairs perfectly with the sweetness of the cherry tomatoes, creating a pleasant contrast that I’ve made even more tantalizing thanks to the provola, which can of course be replaced with mozzarella.
The result? A savory tart that is light yet full of fresh flavors, evoking the scents of spring.
And even though it might seem risky to use fennel in a savory tart, I assure you the final result is truly surprising and I hope you try it soon.
Before letting you see the list of ingredients, I suggest you also take a look at other interesting recipes and read the tips at the end of the recipe.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
- Cuisine: Creative
- Seasonality: Winter, Spring, Easter Monday
Ingredients
- 1 sheet puff pastry
- 1 fennel
- 10 cherry tomatoes
- dried oregano
- 3 oz smoked scamorza cheese
- extra virgin olive oil
- salt
- chopped pistachios
- pepper
- breadcrumbs
- oil (spicy)
Tools
- Mandoline
- Pie Pan Perforated 8-inch
Steps
Thinly slice the fennel after washing and trimming it. I used the mandoline. Boil for 5 minutes in salted boiling water and then drain.
Season the boiled fennel slices with oil and let them cool slightly.
Wash the cherry tomatoes and cut them in half; place them in a bowl and season with oil, salt, and oregano. Mix to flavor.
PREHEAT THE OVEN TO 375°F.
Place the puff pastry in the pie pan with parchment paper; prick the bottom and sprinkle with a little breadcrumbs.
Fill the puff pastry with fennel, cherry tomatoes, and smoked scamorza cheese, trying to distribute the ingredients evenly.
Sprinkle the surface with chopped pistachios, pepper, a little spicy oil and bake for about 18/20 minutes. Serve hot or warm.
Tips and Variations:
Puff pastry can be replaced with shortcrust pastry and fennel with zucchini or eggplant; in this case, instead of boiling, you can grill.
If you don’t have chopped pistachios, which really go well, you can sprinkle the surface with Parmesan cheese.
