Fennel Tart with Apple Fennel Salad

For the dough, quickly knead all ingredients, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

Meanwhile, for the salad, mix well lemon juice, mustard, maple syrup and olive oil and season with salt and pepper. Add the fennel and apple and mix well.

For the caramelized apples, caramelize the sugar in a pan, add apple slices, deglaze with apple juice and boil down briefly. The apples should still have some bite.

Roll out dough on floured work surface or directly on baking paper. Place in a tart pan with the baking paper and press the edge well. Prick the bottom several times, place another layer of baking paper on top, weigh down with dry lentils or beans and blind bake in a preheated oven at 175 °C for 20 minutes. Remove the lentils.

During baking time, cut fennel bulbs vertically into thick slices. Melt butter in a skillet until lightly browned, and sauté fennel for about 2 minutes on each side. Season with salt and pepper.

Whisk milk with eggs and season with salt and pepper. Grate cheese.

Place fennel slices on the bottom of the tart, pour the milk-egg mixture over them and sprinkle the cheese on top.

Bake in the oven for 30 minutes at 180 °C. Then let rest in the pan for 10 minutes.

Portion the tart and serve with the caramelized apples and salad.

Preparation Tip:

The recipe is enough for a tart pan with a diameter of 24 cm.

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