Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 large fennel bulb, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Caprino Sardo cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Press the pastry into the pan and trim the edges.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced fennel, salt, and black pepper. Cook until the fennel is tender and lightly browned, about 10 minutes.
4. Spread the cooked fennel over the bottom of the pastry shell. Sprinkle the crumbled Caprino Sardo cheese over the fennel.
5. In a small bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Pour the mixture over the fennel and cheese.
6. Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.
7. Let the tart cool for 10 minutes before removing it from the pan. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 23g
Carbohydrates: 14g
Protein: 9g
Sodium: 410mg
Sugar: 1g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or homemade pastry dough.
- Caprino Sardo cheese can be substituted with any crumbly cheese, such as feta or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor.
- Use different herbs, such as thyme or rosemary, to season the fennel.
- Add cooked bacon or pancetta for a savory twist.
Tips and tricks:
- Make sure to prick the bottom of the pastry shell with a fork before adding the filling to prevent it from puffing up too much.
- Use a sharp knife to slice the fennel thinly and evenly.
- Let the tart cool slightly before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a few slices of fresh fennel fronds or a sprinkle of red pepper flakes.
Pairings:
Pair the tart with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the tart with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the pastry shell starts to puff up too much during baking, prick it with a fork to release the air.
- If the filling is not setting properly, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the fennel thoroughly to prevent any foodborne illness.
Food history:
Caprino Sardo is a traditional Italian cheese made from goat's milk in the Sardinia region.
Flavor profiles:
The tart has a savory and slightly sweet flavor from the fennel and cheese, with a buttery and flaky pastry crust.
Serving suggestions:
Serve the tart as an appetizer or main dish for a brunch or lunch gathering.
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Region: Italian