by SallyCan
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my 22 recipes »
SallyCan's Notes:
Expand2/3 c whole wheat pastry flour Ask a question about this ingredient
1 1/3 c all purpose flour Ask a question about this ingredient
1/2 c cold butter, cut in small pieces Ask a question about this ingredient
1/4 c vegetable oil or lard Ask a question about this ingredient
¼ - ½ c ice water Ask a question about this ingredient
Mix together flours
Ask a question about this stepCut in butter and oil until it resembles coarse crumbs
Ask a question about this stepAdd water. Give it a stir or two with a fork, and then bring it together with your hands, being careful not to mix it too vigorously
Ask a question about this stepWrap dough in plastic wrap and chill at least 30 minutes before rolling out. While it is chilling, prepare the filling
Ask a question about this step2-4 T olive oil (more if needed) Ask a question about this ingredient
4-6 slices bacon or pancetta, chopped into 1/4” - ½” pieces, to make ½ c Ask a question about this ingredient
1 fennel bulb, stem and tough outer layer removed, cut lengthwise and then crosswise into ¼ - ½” strips. Reserve a handful of the green fronds Ask a question about this ingredient
4 medium large onions Ask a question about this ingredient
1 small clove garlic, minced Ask a question about this ingredient
¼ c dry vermouth Ask a question about this ingredient
1/2 T fresh rosemary, torn or chopped roughly, or 1/2 tsp dried Ask a question about this ingredient
1 T fresh thyme leaves, or 1 tsp dried Ask a question about this ingredient
½ c cheese of your choice such as cheddar, gruyere, swiss, or guda, grated. The different cheeses give it different character, use whatever you like best or happen to have around Ask a question about this ingredient
Prepare the fennel: In a frying pan cook 3 T bacon until it begins to brown. Add sliced fennel and about 2 T olive oil, toss to coat the fennel and add ¼ c water. Cover and cook on a medium low heat until fennel is softened, but still has a bit of crunch, about 20 or 30 minutes. Remove lid and cook off any liquid, letting the fennel brown up. Add vermouth and cook for another minute or so. Toss in about 2 T torn fennel fronds.
Ask a question about this stepPrepare the onion: In a frying pan cook the remaining bacon or pancetta until it is lightly browned around the edges. Remove from pan and drain, leaving grease in pan. Add sliced onions and two tablespoons of oil and toss to coat the onions (add more if there isn’t much grease, less if there is). Cook on a very low heat, and after about 5 minutes add the minced garlic, and salt and pepper lightly. Cover tightly and continue cooking until soft, for another 10 or 20 minutes. Try not to brown them too much. Remove lid and cook off any extra liquid.
Ask a question about this stepPreheat oven to 375˚
Ask a question about this stepAssemble the tart: Roll crust into a circle and press gently into tart pan, or place onto baking sheet. Gently toss together fennel, onions, and bacon. Mound on tart crust. Top with grated cheese, rosemary and thyme .If making a free form tart, fold over the crust along the edge. Chill in refrigerator for 10 minutes.
Ask a question about this stepBake for about 20 or 30 minutes, until crust is lightly browned and cheese is melted. Let rest for a few minutes and serve warm or cold.
Ask a question about this stepThis looks and sounds delicious. What's your favorite cheese in it?
Kristen is the Senior Editor of food52.
Thanks! I like just about all cheese, so that's hard to say... gruyere or Swiss is more classic. For this one I used some very sharp aged cheddar that I had made, which gave it a bite, but I think that a milder cheese is more interesting, and I have a soft spot for a nice buttery guda,