Select Page

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.

Apple Fennel Tart

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
  1. Preheat oven to 400 degrees
  2. Shave or very thinly slice the fennel bulb crosswise, setting aside the feathery fronds
  3. Quarter and core apples.
  4. Slice apples and onions into thin wedges.
  5. Sprinkle apple slices with lemon juice.
  6. Roll out the pastry dough to a 14-inch round and place on parchment covered sheet pan..
  7. Place the Gruyere cheese around the center of the dough leaving a 2 ½ -inch border free of ingredients.
  8. Arrange the onions, apples and fennel on top of the cheese.
  9. Brush the apples and veggies with the melted butter.
  10. Scatter minced rosemary over the top of tart.
  11. Season generously with salt and pepper.
  12. Place some of the fennel fronds on top of tart reserving some for garnish.
  13. Fold the pastry dough edges over the tart, pleating as you go.
  14. Bush with egg wash.
  15. Place in oven and reduce the heat to 375 degrees.
  16. Bake for 45 - 50 minutes until the tart crust is golden brown.
  17. Remove from oven and cool a bit.
  18. Remove wilted fennel fronds and garish with fresh ones right before serving.
  19. 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
  1. 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).
  2. 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.
  3. Remove the dough and form into a ball, wrap in plastic wrap or wax paper and chill for 30 minutes or so.
  4. Use as described above.


Other posts from Epicurean Eva that you may enjoy!