Fennel tarts

Enjoy a hearty, light lunch after making these fennel tarts. It has a crunchy bite with a subtile taste of creme fraiche. Ready in less than half an hour

25 minutes 4 people Pie and cake
Fennel tarts


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  • 1 fennel bulb
  • 6 pieces of puff pastry
  • olive oil
  • pepper and salt
  • grated cheese
  • 1 egg
  • 125 ml crème fraîche
Fennel tarts ingredients
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Kitchen equipment

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  • An oven
  • Grill pan
  • Bowl + whisk
  • Silicone brush


25 minutes 4 people Pie and cake

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Preparing the fennel tarts -- 10 minutes

Slice the fennel into slices, but not too thick. Heat a grill pan and brush the slices of fennel on both sides with some olive oil.

Grill the fennel slices for 2 to 3 minutes on each side until grill marks appear. Mix the crème fraîche with an egg until it's smooth. Season with pepper and salt.

Spread a thin layer on top of each piece of puff pastry, but leave the outer edges clear. 

Fennel tarts
Fennel tarts

 Baking the tarts -- 15 minutes

Finish the fennel tarts with some grated cheese, don't cover the fennel itself too much.

Bake the tarts for about 10 to 15 minutes in a 180 degrees Celsius or 350 degrees Fahrenheit oven, or until golden brown.

Serve immediately or refrigerate while covered for one day tops. Enjoy!

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