Fennel Tart with Maille Parmesan and Basil Mustard

Name: Fennel Tart with Maille Parmesan and Basil Mustard
Prep time: 20 min
Cook time: 1 h
Yield: 2
Ingredients: 6 tbsp of olive oil; 500 g tender young fennel bulb, cut into wedges; 1/2 tsp picked fresh thyme; 2 garlic cloves, finely chopped; 2 medium onions, finely sliced; 500 g ready rolled puff pastry, thawed if frozen; 60 g Maille mustard with parmesan and basil; beaten egg or milk to glaze; Salt and pepper

Preparation Time20 mins Cooking Time60 mins Makes 2

Offset the robust flavour of fresh seasonal fennel with delicate aubergine and aromatic rosemary to add a distinct touch to this light spring dish.

Nutritional Information

Calories

1897.52kcal (2 serving)

Total Fat

140.29g (2 serving)

Saturated Fat

30.92g (2 serving)

Trans Fat

0.01g (2 serving)

Cholesterol

107.88mg (2 serving)

Sodium

1171.28mg (2 serving)

Total Carbs

138.09g (2 serving)

Dietary Fiber

12.29g (2 serving)

Sugars

13.53g (2 serving)

Protein

26.53g (2 serving)

Ingredients List

6 tbsp of olive oil
500 g tender young fennel bulb, cut into wedges
1/2 tsp picked fresh thyme
2 garlic cloves, finely chopped
2 medium onions, finely sliced
500 g ready rolled puff pastry, thawed if frozen
60 g Maille mustard with parmesan and basil
beaten egg or milk to glaze
Salt and pepper

Directions

1. Preheat the oven to 220°C, fan oven 200°C, Gas Mark 6.

2. In a large frying pan, heat 3 tablespoons of olive oil. Gently fry the fennel wedges over a medium heat. Season with salt and pepper. When golden brown, add half a glass of water, the thyme and garlic. Cover with a lid and simmer for about 15 minutes. Remove from the heat, take off the lid and leave to rest.

3. In another pan, heat the remaining 3 tablespoons of olive oil. Add the sliced onions and cook gently. Cover with a lid and stir from time to time. Soften until golden brown - about 10 minutes. Season, then leave to cool.

4. Roll out the puff pastry on a lightly floured surface into a circle, and trim to 30cm in diameter with a sharp knife. Place on a baking tray lined with greaseproof paper. Score a 1cm border around the edge with a sharp knife.

5. Prick the base of the tart with a fork and spread the Maille mustard with Parmesan and Basil evenly over it. Scatter the onions over the base and arrange the fennel on top, like a flower. Sprinkle with the Parmesan cheese. Brush the pastry border with beaten egg or milk. Bake for 20 to 25 minutes until risen and golden. Serve hot and cut at the table.