Fennel-Tomato Tart

Name: Fennel-Tomato Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 head fresh fennel (about 1 lb. untrimmed), rinsed; 4 Tbsps olive oil; 177 milliliters finely shredded parmesan cheese; 118 milliliters chopped parsley; 1 disk Cheese Pastry Dough; 15 cherry tomatoes (pear-shaped or round), stemmed, rinsed, and sliced in half; 12 servings Salt and pepper; 7 shallots (7 oz. total), peeled and sliced 1/4-inch thick

For $2.81 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains about 69g of protein, 21g of fat, and a total of 544 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have fennel, olive oil, parsley, and a few other ingredients on hand, you can make it.

Instructions

On a lightly floured board, roll pastry into a round 14 inches wide.

Ingredients you will need

Roll

Transfer pastry into a 12-inch tart pan with removable rim. Press into pan and trim off overhanging dough by pressing edge against pan's rim. Reserve pastry scraps for another use or discard. Prick the bottom all over with a fork, cover with plastic wrap, and freeze 30 minutes, or up to 1 week.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Frying Pan

Meanwhile, trim and discard base of fennel, along with tough green stalks. Thinly slice fennel head crosswise.

Ingredients you will need

Fennel

Base

Preheat oven to 350 (convection not recommended). Set a 10- to 12-inch frying pan over medium-low heat.

Equipment you will use

Frying Pan

Oven

Add olive oil, fennel, and shallots. Cook, stirring often, until vegetables are golden brown, about 30 minutes.

Ingredients you will need

Vegetable

Olive Oil

Shallot

Fennel

Sprinkle with parsley, season with salt and pepper to taste, and remove from heat.

Ingredients you will need

Salt And Pepper

Parsley

Remove tart crust from freezer and place (still in pan) in preheated oven.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Bake until golden brown, about 20 minutes.

Equipment you will use

Oven

Remove from oven and top evenly with parmesan, then fennel-shallot mixture, then tomatoes.

Ingredients you will need

Parmesan

Tomato

Shallot

Fennel

Equipment you will use

Oven

Bake until cheese begins to turn pale golden brown, about 10 to 15 minutes longer.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove pan rim, cut into wedges, and serve warm or at room temperature.

Equipment you will use

Frying Pan

Do-ahead tips: Make dough through step Keep frozen, wrapped tightly, up to 1 week. Make fennel-shallot topping up to 3 days ahead. Refrigerate, covered, until ready to use.

Ingredients you will need

Shallot

Fennel

Dough