I’ve been obsessed with fennel lately! I bought a box of 6 of them for $5 a few days ago. My Mum gave me this idea for a fennel tart.
Think Tarte Tatin, but fennel. OMG it was so good! So savoury and yum!
I’ve been having a lot of fennel lately, I’ve been having it fresh in salads, roasted with other veg, and I’ve even juiced it! Josh hasn’t been too keen on this fennel phase, so he was a bit dubious when I told him I’d made a fennel tart. I twisted his arm to try it, and he polished it off! Wish I had of recorded his reaction – he looooved it! The fennel goes all soft and nice so there’s no hard bits which I think he wasn’t a fan of. Also the flavour is subtle, and paired with the balsamic glaze, it’s a match made in heaven!
After it had cooked I topped it with some fresh thyme and some baby beetroot leaves. I reckon fresh tarragon would also work well but I had run out of that in my garden. But thyme worked wonderfully well. And the drizzle of balsamic glaze at the end took it to the next level!!
Check out this YouTube video I made on how to make it too! If you haven’t subscribed to our channel please do so!
If you want to have a go at a sweet tart, check out our Apple Tarte Tatin, equally as delicious and perfect served with a vegan vanilla ice cream!
If you’re a fan of vegetables and pastry, try out our Spiral Vegetable Tart. So, so yum, and really pretty too!
Hope you love this recipe and if you recreate, please tag me on Instagram!
- 2 fennels cut into quarters and trimmed of top bits
- 1 Tbsp vegan butter
- 1 Tbsp sugar
- pinch salt and pepper
- 200ml liquid vegan chicken stock
- splash of red wine vinegar
- 1 pastry sheet thawed slightly so pliable
- extra butter to brush pastry sheet with
- Drizzle of balsamic glaze
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Pre heat oven to 180°C (350°F)
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Heat butter in an oven proof fry pan. (25cm) Add the fennels and stir for a few minutes. Then add the sugar, salt and pepper, red wine vinegard and stock. Cover and simmer for about 10 minutes, being careful not to burn.
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Add the piece of pastry on top and tuck around the edges.
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Bake in oven at 180°C for 30 to 35 mins till the top of pastry is all crisp.
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Flip out the tart onto a plate and drizzle with balsamic glaze and decorate with a few fresh herbs if desired.
