The fennel puff pastry tart is one of those recipes that save dinner in a few moves — perfect when you have little time but still want to bring something tasty and seasonal to the table. With a base of ready-made puff pastry and a creamy filling made from fennel sautéed in a pan, eggs and cooking cream, you’ll get a simple, vegetarian savory tart that’s super versatile.
It’s an easy and quick preparation, ideal for any menu: you can serve it as an appetizer, a main course or a light second course, and it’s also great to bring to the table for brunch or a buffet. A tasty way to highlight fennel and vary a bit from classic savory tarts.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Stovetop
- Seasonality: Winter
Ingredients
- 1 roll puff pastry
- 4 1/4 cups fennel (net weight (after trimming))
- 3.5 fl oz cooking cream
- 1 egg (large)
- extra virgin olive oil
- salt
- herbs
- breadcrumbs
Tools
- Cake pan 11-inch
- Skillet
- Bowl
Preparation
After cleaning and washing the fennel, slice it fairly thin. Put it in a large skillet with a drizzle of oil and a pinch of salt (1).
Cook it for about ten minutes, until softened. Then turn off the heat and let it cool.
Meanwhile, break the egg into a bowl, add a pinch of salt, a handful of herbs to taste and the cream.
Mix with a small whisk (or a fork) until you obtain a smooth, fluid mixture.
Open the puff pastry and place it in the cake pan, keeping its parchment paper.
Fold it along the edge and prick it with a fork.
Sprinkle the base with a handful of breadcrumbs; this will help absorb some of the moisture released by the fennel.
Spread a thin layer of the egg-and-cream mixture, then distribute the fennel (2).
Finally cover with the remaining mixture (3).
Place the savory tart in a convection oven at 374°F and bake for about 30 minutes, or until the pastry is dry and golden both on the base and on the edges.
The fennel puff pastry tart is ready; transfer it to a plate and cut into wedges. You can garnish as you like with fresh herbs or finely chopped fennel fronds.
Tips and notes
You can use classic puff pastry, whole-wheat, multi-grain, or other types. If you prefer, you can also use shortcrust pastry.
You can substitute the cooking cream with creamy ricotta, or another spreadable cheese, possibly softened with a little milk.
FAQ (Questions and Answers)
How can I enrich the savory tart?
You can add speck, cooked ham or smoked bacon cut into strips.
Can I avoid cooking the fennel in the pan first?
I recommend cooking them, even briefly, because they become more flavorful. However, if you prefer you can use them raw, thinly sliced with a mandoline or slicer.
