Roasted Fennel And Leek Tart Recipes

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

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.

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.

LEEK, MUSHROOM AND GOAT CHEESE TART

Steps:

• Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
• Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.