Some fennel in this week's vegetable basket... and so an idea for a tart with an anise theme... A little delight where fennel, tomatoes, and feta combine perfectly. Using the fennel seeds collected from the garden last year adds to the enjoyment...
Start by preparing the shortcrust pastry: Sift the flour into a large mixing bowl, add the salt and butter, and use your fingertips to create a coarse mixture. Add the water and knead to obtain a smooth dough. Incorporate fennel seeds. Wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes.
Clean the fennel, cut it into pieces, and blanch it for 20 minutes in boiling salted water. Drain it. Preheat the oven to 200°C.
Roll out the dough on a sheet of parchment paper and place it in a tart pan (greased and floured) or with the sheet of parchment paper. Prick the bottom with a fork.
Cut the feta into small cubes and spread them over the bottom of the tart. Also distribute the pieces of fennel. Cut segments from branches of 3, 4, or 5 cherry tomatoes, wash them, dry them, and arrange them on the bottom of the tart.
Beat the eggs in a mixing bowl, add the cream, anise-flavored drink, and fennel seeds. Season lightly with salt, generously with pepper, and mix. Pour this mixture over the prepared pastry base. Bake the tart for 30 to 40 minutes (homemade crust may take a bit longer to cook). It should be well golden on top.
To finish, remove the tart from the oven and let it cool for a few minutes before unmolding. Serve warm. ENJOY!
0 servings
4
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