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Fennel, Apple and Onion Tart

5 from 7 votes
Prep Time 1 hr 30 mins
Cook Time 20 mins
Rest Time 40 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 247 kcal

Ingredients
 

  • 350 g Spelt flour type 630
  • 1 tsp Salt
  • 1 tsp Sugar
  • 7 g Dry yeast
  • 5 tbsp Rapeseed oil
  • 1 size Fennel bulbs with green
  • 1 medium-sized Apple red
  • 4 piece Red onions
  • 0,5 bunch Chopped parsley
  • 200 g Creme fraiche with herbs
  • 1 tsp Mustard
  • 1 tsp Caraway seed
  • Salt and pepper

Instructions
 

  • For the yeast dough: mix flour, salt and sugar in a bowl. Make a well, add the yeast and mix with lukewarm water (200 ml). Add 3 tablespoons of rapeseed oil and knead everything into a smooth dough. Shape into a ball and Cover and let rise in a warm place for 30 minutes.
  • In the meantime, wash and clean the fennel, put the greens aside. Halve the fennel bulb, cut out the stalk in a wedge shape. Cut the fennel halves into thin slices. Peel the onions and cut into thin rings. Wash, quarter and core the apple and cut into thin slices.
  • Heat the remaining rapeseed oil (2 tablespoons) in a pan, fry the fennel and onions in it and turn occasionally. After 5 minutes, add the apple slices, sauté them briefly. Season with salt and pepper. Set the mix aside, allow to cool a little. Mix in the parsley .
  • Knead the dough again, roll out on a floured surface to the size of a tray. Line the baking sheet with baking paper. Mix the cream fraiche with mustard. Spread 100 g onto the dough. Spread the vegetable mix on top and sprinkle with the remaining creme fraiche (100 g). Sprinkle with caraway seeds and let rise for another 10 minutes.
  • Preheat the oven to 220 degrees (fan oven 200 degrees). Bake the cake on the lowest rack for about 20-25 minutes. Remove from the oven and serve garnished with fennel greens.

Nutrition

Serving: 100gCalories: 247kcalCarbohydrates: 27.9gProtein: 4.9gFat: 12.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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