Recipe

Fennel-tomato Tart Recipe

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Ingredients

Directions

Step #1 On a lightly floured board, roll pastry into a round 14 inches wide.
Step #2 Transfer pastry into a 12-inch tart pan with removable rim.
Step #3 Press into pan & trim off overhanging dough by pressing edge against pan's rim.
Step #4 Reserve pastry scraps for another use or discard.
Step #5 Prick the bottom all over with a fork, & freeze 30 mins, cover with plastic wrap, or up to 1 week.
Step #6 Meanwhile, trim & discard base of fennel, along with tough green stalks.
Step #7 Thinly slice fennel head crosswise.
Step #8 Preheat oven to 350° (convection not recommended).
Step #9 Set a 10- to 12-inch frying pan over medium-low heat.
Step #10 Add olive oil, fennel, & shallots.
Step #11 Cook, stirring often, until vegetables are golden brown, about 30 mins.
Step #12 Sprinkle top with parsley, season this with salt & pepper to taste, & remove this from heat.
Step #13 Remove tart crust from freezer & place (still in pan) in preheated oven.
Step #14 Bake until golden brown, about 20 mins.
Step #15 Remove from oven & top evenly with parmesan, then fennel-shallot mixture, then tomatoes.
Step #16 Bake until cheese begins to turn pale golden brown, about 10 to 15 mins longer.
Step #17 Remove pan rim, cut into wedges, & serve warm or at about room temp.
Step #18 Do-ahead tips: Make dough through step Keep frozen, wrapped tightly, up to 1 week.
Step #19 Make fennel-shallot topping up to 3 days ahead.
Step #20 Refrigerate, covered, until ready to use.
Enjoy the Fennel-Tomato Tart recipe

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