Fennel. My latest obcession.
Like lentils, I have been putting fennel in and on everything.
I am very lucky, being a Produce Manager I have access to the freshest produce available and I take full advantage of it.
I made this tart using freshly made Ricotta and sweet onions. Store bought puff pastry makes the prep quick and easy.
Fennel Onion Tart
1 package of frozen puff pastry
1 cup of fresh ricotta cheese
1/4 cup of sour cream
7 slices of bacon, chopped and fried
3/4 cup of thinly sliced fennel
1 small onion, thinly sliced
1/2 cup of grated asiago cheese
salt and pepper
Roll out the puff pastry on a floured surface to a 10 x 12 sheet. Place on a greased cookie sheet. Roll out the second square to a 10 x 12 sheet. Brush the first sheet lightly with water. Place the second sheet directly on top of the first sheet.
Mix the ricotta, sour cream, salt and pepper until smooth.
Heat oven to 400 degrees F.
Spread the ricotta sour cream blend on the pastry leaving an inch boarder on all sides.
Layer the fennel, onions and bacon across the tart. Sprinkle with the asiago cheese.
Bake for 20 – 25 minutes or until the pastry is nice and golden brown.
Cut into squares and top with a few fresh fennel fronds.