Fennel Tart Recipe

Baked puff pastry topped with fennel, onion, black olives, fresh dill, and lemon zest.

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A crisp puff pastry tart topped with caramelized fennel, onion, olives, and bright lemon. Simple, elegant, and easy for beginners.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Canadian

Servings:

Calories: 160kcal

Author: Jacqueline Piper

Equipment

Ingredients

1 fennel bulb trimmed and sliced
1 onion sliced
2 tablespoons olive oil
15 kalamata olives pitted
1 lemon juice and zest
salt and pepper
1 sheet puff pastry
1 large egg beaten

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
To prepare the fennel, trim off the stalks and fronds, keeping the fronds for later. Slice a thin piece from the root end, cut the bulb in half lengthwise, remove the tough core, then slice thinly for the recipe.
Heat olive oil in a skillet. Add onion and fennel. Season and cook 8 to 10 minutes until soft and browned. Stir in lemon juice.
Roll pastry to 10 x 15 inches. Score border and dock center. Brush edges with egg.
Bake 10 minutes until lightly golden.
Press down center. Spread fennel mixture inside border. Top with olives.
Bake for 5 more minutes or until heated through. Top with lemon zest and fennel fronds. Slice and serve.

Video

Notes

Keep pastry cold before baking. Do not overfill. Store leftovers in the fridge up to 3 days and reheat in the oven for the best texture.

Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven until crisp again. I do not recommend the microwave because it results in soggy pastry.

Nutrition