Roasted Fennel And Leek Tart Recipes

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

LEEK, FENNEL, AND POPPY SEED TART

Steps:

• Preheat oven to 450°F. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425°F.
• Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper.
• Roll out pastry on floured surface to 12-inch square. Transfer pastry to 9-inch-diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

SAUTEED FENNEL AND LEEKS

Steps:

• Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
• Add leeks, season with salt and pepper, cook 5 minutes more,.
• Stir in lemon zest and butter, adjust seasonings, serve.

ROASTED FENNEL AND LEEK TART RECIPE

Steps:

• For the pastry, combine the flour, olive oil, water and salt in a large bowl. Mix with a pastry scraper or your hands just until it forms a smooth ball. Wrap the pastry in plastic wrap and set aside in the refrigerator for at least 30 minutes. For the filling, cut the fennel in half lengthwise, remove the hard core and slice into 1/4 inch (0.5 cm) pieces. Cut the leek into 1/2 inch (1 cm) chunks, using the white and pale green parts, and rinse to ensure there is no sand. Place the vegetables on a roasting tray, toss with the olive oil and a sprinkling of sea salt, and roast at 400 F (200 C) for 20 minutes, or until golden. In a medium bowl, whisk together the coconut milk, eggs, nutmeg, rosemary, salt and pepper. Roll the dough out on a floured surface to fit a deep 8-inch (20 cm) tart tin or a shallow 9-inch (23 cm) tin. Trim the edges. Scatter the roasted vegetables over the base of the pastry and top with the coconut mixture. Bake at 400 F (200 C) for 10 mins, then lower the heat to 375 F (180 C) for another 20 minutes, or until the crust has browned and the filling has set. Serve warm or at room temperature.

CARAMELIZED FENNEL TARTS

Steps:

• In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, until deep golden brown, stirring occasionally, 40 minutes. Stir in the thyme, vinegar, salt and pepper. Preheat oven to 400°., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score 1 in. from the edges of each pastry. Spread fennel mixture to within 1/2 in. of edges. , Bake until golden brown, 12-15 minutes. Cut each tart into 12 pieces. If desired, top with reserved fennel fronds. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on an ungreased baking sheet in a preheated 400° oven until crisp and heated through.