Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories281.2 kcal (14%)
Total Fat18 g (26%)
Carbs24 g (9%)
Sugars12.1 g (13%)
Protein6.8 g (14%)
Sodium346.6 mg (17%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspunsalted butter
2yellow onions
medium, thinly sliced
1fennel bulb
medium, thinly sliced, save some fronds for garnish
kosher salt
to taste
black pepper
to taste
1egg
1 Tbspwater
1 sheetpuff pastry
homemade or store bought
2.5 ozgoat cheese
crumbled
2bosc pears
ripe, thinly sliced
olive oil
for drizzling
fresh chives
Thinly sliced, for serving
honey
Hot, for serving
Instructions
Step 1
Heat butter in a large skillet over medium heat until hot. Add in onions and fennel. Season with salt and pepper.
Step 2
Cook onions and fennel over medium low heat, stirring frequently, until they are deep brown and caramelized. Add splashes of water if a brown fond develops in the pan and scrape up the fond into the mixture. This should take around 45 minutes to an hour. Let cool completely.
Step 3
Whisk egg and water together to create an egg wash. Set aside.
Step 4
Preheat oven to 425ºF.
Step 5
Score (do not cut all the way through) a 1/2 inch border around the entire piece of puff pastry. Prick the inside all over with a fork.
Step 6
Spread out the fennel mixture evenly over the center of the pastry (leaving the border). Top with goat cheese.
Step 7
Fan out pears all over the tart in desired fashion.
Step 8
Drizzle pears with olive oil. Top with more black pepper.
Step 9
Egg wash the crust all over.
Step 10
Bake for 20-25 minutes until deep golden brown.
Step 11
Drizzle tart with hot honey. Sprinkle with chives and garnish with fennel fronds. Enjoy!
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