Fennel and walnut tart

Name: Fennel and walnut tart
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: European
Ingredients: 4 heads of fennel; Extra virgin olive oil; 110ml milk; 20g unsalted butter; 1 heaped tablespoon plain flour; 3 large eggs, separated; 125ml plain yoghurt; 1 teaspoon Dijon mustard; Zest of 1 lemon; Salt; Black pepper; 20g Parmesan, grated; 100g Gorgonzola; 50g toasted walnuts, broken up; 110g unsalted butter; 220g seasoned plain flour; 1 egg yolk mixed with a little iced water

7 steps

Prep:1hCook:1h 30min

December This is one of the most delicious winter tarts you'll ever eat. Every mouthful has a different taste. The unusual treacly flavour of roasted bulb fennel is perfect with the rich cheese and the flaky pastry, and the crunch of walnuts adds all-important texture. Vegetarian or not, I'd be happy to eat this as a change for Christmas. A drizzle of truffle oil - diluted in a mild olive oil - makes a good last-minute addition. This is wonderful served with many of the usual Christmas vegetables - Brussels sprouts, cumin carrots and hasselback potatoes.

Updated at: Thu, 17 Aug 2023 09:45:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories409.6 kcal (20%)

Total Fat26.5 g (38%)

Carbs33.6 g (13%)

Sugars6.1 g (7%)

Protein12.6 g (25%)

Sodium415.6 mg (21%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 headsfennel

extra virgin olive oil

110mlmilk

20gunsalted butter

1 heaped tablespoonplain flour

3eggs

large, separated

125mlplain yoghurt

1 teaspoondijon mustard

1zest of lemon

salt

black pepper

20gparmesan grated

100ggorgonzola

50gwalnuts

toasted, broken up

For the pastry

110gunsalted butter

220gseasoned plain flour

1egg yolk

mixed with a little iced water

Instructions

To make the pastry

Step 1

Rub the butter into the seasoned flour, or pulse in a food processor until the mixture resembles breadcrumbs. Add just enough of the egg mixture to bring the pastry together into a ball. Roll out and fill a 28cm flan tin (with a little extra pastry left hanging over the side to allow for shrinkage) and chill for 30 minutes.

For the filling

Step 2

Preheat the oven to 180°C/gas mark 4.

Step 3

Prick the bottom of the tart with a fork, cover with a round of greaseproof paper or foil and weigh this down with some baking beans or rice. Bake the pastry case blind in the preheated oven for about 15 minutes. Keep the oven on afterwards, ready for roasting the fennel heads.

Step 4

Blanch the fennel heads in boiling water for 2 minutes and then roast them on a baking tray in the preheated oven with a little olive oil, salt and pepper for about half an hour, until they are beginning to turn brown and caramelised at the edges, but still have a bite. Keep the oven on for cooking the tart.

Step 5

Heat the milk in a small saucepan until warm. Melt the butter in another small saucepan and stir in the flour to make a fairly stiff roux. Gradually whisk in the warm milk. Cover and put to one side to cool a little. Then, mix the egg yolks with the yoghurt and Dijon mustard in a separate bowl, and add the mixture to the roux, along with the lemon zest. Season with salt and freshly ground black pepper.

Step 6

Sprinkle the pastry with the grated Parmesan (this acts like flour in the base and absorbs any moisture from the fennel bulbs) and lay the roasted fennel over the tart base, Break the Gorgonzola over the top and toss in the walnuts.

Step 7

Whisk the egg whites until stiff and lightly fold into the roux. Spoon this over the fennel, cheese and walnuts and bake the tart in the oven for about 30 minutes or until risen, golden and set to the touch.