Photo by seasonista
seasonista's Notes:
Expand1 pie crust Ask a question about this ingredient
1 fennel bulb Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
10 ounces goat cheese (chevre) Ask a question about this ingredient
1 cup heavy cream (or .5 c cream & .5 c half & half) Ask a question about this ingredient
3 eggs Ask a question about this ingredient
.5 bunches mustard greens, washed, despined & roughly chopped Ask a question about this ingredient
1/8 teaspoon freshly cracked pepper Ask a question about this ingredient
3/4 teaspoons sea salt or kosher salt Ask a question about this ingredient
Prepare the pie-crust to be filled according to recipe instructions, or bake pre-made crust in pie plate with beans for weights for 10-15 minutes.
Ask a question about this stepPreheat the oven to 350 F.
Ask a question about this stepCaramelize the fennel: Cut off the stems, hard core, and any woody parts of the bulb, rinse. Quarter the bulb and chop roughly. Melt butter in skillet (I prefer cast iron) over medium-low heat. Add the fennel and salt liberally (about .5 tsp). Leave in the pan without stirring until the fennel is translucent. Remove from heat. (This step can be done the day before constructing tart).
Ask a question about this stepProcess the goat cheese with a food processor until crumbly. Add cream, eggs, 1/4 tsp salt, 1/8 tsp freshly cracked pepper.
Ask a question about this stepSpread the fennel in the bottom of the tart. Add the chopped mustard. Pour the goat-cheese/custard mixture over the mustard to fill the tart.
Ask a question about this stepBake for 30-45 minutes, until the tart is firm when shaken & the top is lightly browned. Allow to cool for 10 minutes. Can be served warm or room temperature.
Ask a question about this stepwould love to hear how it goes! I'm new to writing up recipes for what I make.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
So many of my favorite ingredients in one tart. I've got a tart crust in the freezer and I now know just what I'm going to do with it..