Photo by AmyBizzarri
AmyBizzarri's Notes:
Expand3/4 cups finely processed, toasted hazelnuts Ask a question about this ingredient
2 cups flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
5 tablespoons cold butter, cut in pieces Ask a question about this ingredient
2 bulbs of fennel, trimmed of fronds and cut into thin slices Ask a question about this ingredient
1 medium onion, thinly sliced Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
3/4 cups crumbled goats cheese Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
Preheat oven to 375.
Ask a question about this stepAdd the tart crust ingredients to your food processor. Pulse for about three minutes. Add COLD water a tsp at a time and pulse until the mixture resembles crumbs that you can form into a ball. Roll out the dough into a circle about 1/4 of an inch thick and press into a tart tin. Pop into the oven for five minutes.
Ask a question about this stepFor the topping, begin by sauteeing the onions in olive oil on medium-low heat for about 20 minutes, until they are carmelized. Add the fennel and cook until tender, about seven more minutes. Add wine and reduce until mixture is almost dry. Add cream, salt and pepper to taste; stir. Remove from heat and and let cool to room temperature. .
Ask a question about this stepWhen the topping is cooled to room temp, pour into the tart crust. Sprinkle on the crumbled goats cheese. Bake for about 15 more minutes, until the cheese is golden brown.
Ask a question about this stepFennel and hazelnut. Oh, that sounds very, very interesting.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Sounds lovely. Fennel, hazelnut and goat cheese seem like a wonderful combination.