For the mass
Make a selfmade dough or purchase pie dough.
Substances for the stuffing
Medium fennels, 4
Olive oil, 2 tablespoons
Butter, one tablespoon
Eggs, 3
Crema, 200 g
Salt and pepper to style
Parmesan cheese 100 g.
For the coulis (non-compulsory) 2 medium tomatoes and 4 basil leaves
Preparation of the filling
– Wash the fennels, take away the ends and essentially the most superficial layer.
– Reduce the fennel into half-cm slices. Vast.
– Warmth a frying pan and add the oil and butter.
– Sauté the fennel there over reasonable warmth and stirring often for about 10 minutes.
– Coarsely grate the cheese.
– In a bowl, combine the eggs with the cream, grated cheese and fennel.
– Season with salt and pepper to style.
– Butter a cake pan of about 26 cm,
– Roll out the dough, put it on the tart pan and cook dinner it in a reasonable oven for about 10 minutes (if you happen to select to make use of the bought dough, you wouldn’t have to cook dinner it earlier than filling it).
– Add the filling to the cake and bake it within the oven till golden (about quarter-hour).
It may be served heat or chilly.
You can provide it a contact of coloration and taste by accompanying the fennel tart with a tomato coulis.
