I wish I could tell you that this apple and fennel tart was my brilliant idea, but the truth is, I tasted something similar at a friend’s house last year. It was different and delicious, so I filed the idea away in my brain to reference later down the line. The concept popped into my head again as I was walking through the produce section of Whole Foods and saw all of the fresh and beautiful apples. I decided to come up with my own version of the tart and create a recipe for the dish.
Savory tarts like this one make a perfect appetizer to bring to a party or to present at your own soiree served as an hors d’oeuvre or vegetarian entrée. This tart is both elegant and rustic, with subtle and delicate flavors. A slice of tart and side of green salad makes a lovely simple lunch or dinner.
|Apple & Fennel Tart|
- ½ sweet onion
- 1 bulb fennel
- 1 medium apple
- 2 ½ ounces Gruyere cheese, sliced thin
- 1 rosemary butter pastry
- 2 tablespoons butter, melted
- 1½ teaspoons minced rosemary
- Juice of 1 lemon
- Salt and Black Pepper
- 1 egg and 1 tablespoon water for egg wash
- Preheat oven to 400 degrees
- Shave or very thinly slice the fennel bulb crosswise, setting aside the feathery fronds
- Quarter and core apples.
- Slice apples and onions into thin wedges.
- Sprinkle apple slices with lemon juice.
- Roll out the pastry dough to a 14-inch round and place on parchment covered sheet pan..
- Place the Gruyere cheese around the center of the dough leaving a 2 ½ -inch border free of ingredients.
- Arrange the onions, apples and fennel on top of the cheese.
- Brush the apples and veggies with the melted butter.
- Scatter minced rosemary over the top of tart.
- Season generously with salt and pepper.
- Place some of the fennel fronds on top of tart reserving some for garnish.
- Fold the pastry dough edges over the tart, pleating as you go.
- Bush with egg wash.
- Place in oven and reduce the heat to 375 degrees.
- Bake for 45 - 50 minutes until the tart crust is golden brown.
- Remove from oven and cool a bit.
- Remove wilted fennel fronds and garish with fresh ones right before serving.
- Serve warm or room temperature.
|Rosemary Butter Pastry Dough|
- 2 cups flour
- 1¾ sticks cold unsalted butter, diced
- ½ cup chilled water (more or less as needed)
- 1 teaspoon salt
- 1 teaspoon rosemary, minced
- In a food processor or by hand, cut together the butter, flour, rosemary and salt until just barely blended (there should still be small pea size bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.
- Remove the dough and form into a ball, wrap in plastic wrap or wax paper and chill for 30 minutes or so.
- Use as described above.