Fennel and Leek Tart
Serves
4
·
45
mins
·
Easy
Ingredients
- 1 leek
- 1 large fennel bulb
- 1 red chilli
- 1 sheet of ready rolled puff pastry
- Sumac
- Oil
- Salt and pepper
This recipe makes for a great midweek meal, and you can enjoy any leftovers cold for your lunch. Caramelising the fennel in a pan before roasting it with the leeks on the tart makes all the difference, bringing out its natural sweetness and adding an extra layer of flavour.
Method
- Preheat the oven to 170℃
- Cut a fennel bulb down the middle lengthways, and then into quarters and season with salt and pepper.
- Heat a little oil in a pan over a medium heat. Once the oil is hot, place the fennel in the pan, cut sides down, and cook until browned on each of the cut sides. Remove the pan from the heat.
- While the fennel’s cooking, cut the leek into 1cm thick disks and thinly slice the red chilli.
- Lay out puff pastry on a baking sheet. Evenly space the fennel quarters on the sheet of pastry before spreading the leek and chilli slices across the tart. Lightly sprinkle with salt, pepper, and a generous pinch of sumac.
- Partially fold over the edges of the pastry to make a crust, and cook in the preheated oven for around 30 minutes, or until the pastry’s golden and the veg is cooked through. Serve with a side salad.
Share
Last updated:
22
May
2024
Ingredients
- 1 leek
- 1 large fennel bulb
- 1 red chilli
- 1 sheet of ready rolled puff pastry
- Sumac
- Oil
- Salt and pepper
This recipe makes for a great midweek meal, and you can enjoy any leftovers cold for your lunch. Caramelising the fennel in a pan before roasting it with the leeks on the tart makes all the difference, bringing out its natural sweetness and adding an extra layer of flavour.
Method
- Preheat the oven to 170℃
- Cut a fennel bulb down the middle lengthways, and then into quarters and season with salt and pepper.
- Heat a little oil in a pan over a medium heat. Once the oil is hot, place the fennel in the pan, cut sides down, and cook until browned on each of the cut sides. Remove the pan from the heat.
- While the fennel’s cooking, cut the leek into 1cm thick disks and thinly slice the red chilli.
- Lay out puff pastry on a baking sheet. Evenly space the fennel quarters on the sheet of pastry before spreading the leek and chilli slices across the tart. Lightly sprinkle with salt, pepper, and a generous pinch of sumac.
- Partially fold over the edges of the pastry to make a crust, and cook in the preheated oven for around 30 minutes, or until the pastry’s golden and the veg is cooked through. Serve with a side salad.
Share
Last updated:
22
May
2024
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