Tart with fennel, pear and feta

Ingredients for 1 servings:

• 250 g flour
• 100 g butter
• 1 tsp salt
• 1 tbsp vinegar
• 100 ml water, cold
• 1 large fennel bulb(s)
• some oil for frying
• some salt
• 2 tsp peppercorns, green, pickled
• 350 g pear(s), approx.
• 200 g feta cheese
• 150 g crème fraîche
• 100 ml cream
• 2 eggs
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the base, put the flour in a bowl, add the cold butter in small pieces and the salt, and mix with a knife, continuing to break up the butter pieces. Mix the water with the vinegar, add to the flour and butter mixture, and quickly knead into a smooth dough. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Line a springform pan with the dough, forming a high rim. Prick the bottom of the dough several times with a fork and bake on the lowest rack in a preheated oven at 200°C with top and bottom heat for about 10 minutes. For the topping, wash and trim the fennel bulb, then quarter or eighth it. Remove the tough stalk and slice the fennel crosswise into thin slices. Heat a little oil in a pan and fry the fennel, stirring frequently, until soft but still firm to the bite. Remove the pan from the heat, add the drained peppercorns, and season lightly with salt. Peel the pears, quarter them, or cut them into eighths, remove the cores, and cut the flesh crosswise into thin slices. Add to the fennel and mix. For the topping, whisk the eggs with the crème fraîche, cream, and cornstarch. Spread the vegetable mixture on the pre-baked pastry case, crumble the feta over it, and spread the topping on top. Bake on the middle rack for about 30 minutes, until the topping has set and is lightly browned. The baking time may vary depending on the oven. The tart is delicious hot or cold.