Fennel tart with herbs recipe
Fennel Tart with Herbs recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|For the shortcrust pastry:|
|100 g||cold butter|
|For the topping:|
|salt and pepper|
|200 g||cream cheese|
|1 tbsp||lemon juice|
|mild paprika powder|
Cut the fennel into fine stripes. In a skillet heat olive oil and gently sauté the fennel. Season with salt and pepper, take from heat and allow to cool.
Preheat the oven to 180°C.
Finely chop the herbs. Separate the eggs and beat the egg white until stiff. Mix the egg yolks with cream cheese, lemon juice and paprika powder until well combined. Fold in the beaten egg white and the chopped herbs.
Roll out 2/3 of the pastry and line a round springform pan. Form a rim with the remaining pastry and gently press together with the edges of the tart base.
Evenly divide the fennel on top the base and flatten. Pour over the egg mixture and bake for approximately 30 minutes.
Can be served hot, warm or cold.
ca. 30 min
ca. 40 min
ca. 30 min
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