While I'm not a huge fan of sweet pies, I LOVE pie crust. Savory tarts and quiches are a must so that I get to eat pie crust! While I love the crunchy, licorice bite of raw fennel in salads, I wanted to try deeply caramelizing it and teaming it with some classic flavor pairings. This tart is great for breakfast, brunch, or a light lunch, and it can be served warm or at room temperature. It walks the line between savory and sweet, and creamy and tart. —foxeslovelemons
tablespoons olive oil
fennel bulbs, cored and thinly sliced
chopped fresh thyme leaves
teaspoon kosher salt
pie crust (refrigerated or homemade)
cup heavy cream
Granny Smith apple, peeled, cored and thinly sliced
chèvre (goat cheese)
cup walnuts, chopped
Garnishes: fennel fronds and chopped fresh parsley leaves
Heat oil over medium heat in large saucepot. Add fennel and sugar; cook 30 to 35 minutes or until deep golden brown, stirring frequently. Add thyme and salt; cook 5 minutes or until very deeply browned.
Meanwhile, preheat oven to 400°. Press crust into tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans. Bake 15 minutes or until light golden brown; remove pie weights and parchment paper. Reduce oven temperature to 350°.
In medium bowl, whisk eggs and cream. Spread fennel in bottom of crust. Arrange apple slices on top of fennel. Pour egg mixture over fennel and apples. Sprinkle with chèvre and walnuts.
Bake tart for 30 minutes or until eggs are set. Let stand at least 10 minutes. Serve warm or at room temperature, garnished with fennel fronds and parsley.