Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per serving
Calories3174.9 kcal (159%)
Total Fat214.3 g (306%)
Carbs263.8 g (101%)
Sugars66.1 g (73%)
Protein59.8 g (120%)
Sodium2202.7 mg (110%)
Fiber30.6 g (109%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 ½ Tbspolive oil
3onions
very finely sliced
2fennel bulbs
½ tspfennel seeds
lightly toasted and coarsely crushed
2apples
small
2 tspwhite balsamic vinegar
325gpuff pastry
plain flour
for dusting
100gblue cheese
such as Cashel Blue or Gorgonzola, broken up into chunks or crumbled
1egg yolk
mixed with 2 milk
10ghazelnuts
halved and toasted
Instructions
Step 1
SERVES
Step 2
Preheat the oven to 200C/190C fan/gas mark 6.
Step 3
Heat 2 tbsp of the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 minutes. Add 2 tbsp of water, season with pepper, cover and cook on a low heat for 15 minutes, or until the onions are soft and golden. If the mixture is a bit wet, uncover, whack the heat up and boil off any liquid.
Step 4
Halve the fennel bulbs lengthways and remove the top and tough outer leaves from each piece. Trim the base and cut each half into thick wedges, keeping them intact at the base. Put the wedges into a bowl with the fennel seeds, remaining olive oil and some seasoning, and toss well. Spread the fennel in a roasting tin large enough to hold it in a single layer and cover with foil. Roast for 15 minutes, or until tender with pale-gold undersides.
Step 5
Halve and core the apples and cut into fine slices. Add the apples to the tin of fennel along with the balsamic vinegar, toss everything together and return to the oven for 5 minutes (leaving the foil off).
Step 6
Roll out the pastry until it measures roughly 28 x 38cm. Put the pastry on a lightly floured metal baking sheet. Create a border all the way round by lightly running a knife 2cm from the edge. Prick the rest of the pastry all over with a fork. Put a rectangle of baking parchment, the size of the inside of the border, over the pastry. Weight it with baking beans. Knock up the sides of the pastry by gently tapping the edges with a small knife to release the layers. Put the pastry in the preheated oven and cook for 20 minutes, removing the baking beans and paper after 10 minutes.
Step 7
Take the partially cooked tart base out of the oven and, if the centre has risen, gently flatten it with the back of a wooden spoon.
Step 8
Spread the onions over the pastry, then put the fennel and apples on top, followed by the cheese. Brush the rim of the tart with the egg mix. Return the tart to the oven and cook for another 20-25 minutes, or until the cheese is melted and the apples and fennel are golden.
Step 9
Scatter the nuts on top and serve.
