Squash and fennel tart
Updated: Apr 18
I love a good veggie tart: easy to make, pretty quick and it is a nice alternative to rice and pasta when you don't know what to put on the table for dinner. It is a good idea for a Sunday brunch too if you like savoury and it is suitable for vegetarians.
It is also not a secret that I adore squashes/pumpkins of all kind and I really try to make the most of them during the colder months.
Fennel is one of my go to winter vegetables because it is super healthy and I love its the mild liquorice/anise taste. It belongs of the carrot family and it has high content of fiber and water. In addition, it has antioxidant, anti-inflammatory, and antibacterial effects. It is really nice raw in salads but it is very versatile. It is great baked, added into stews, or stir-fries as well.
-1 roll of puff pastry
-1 big fennel
-200 ml single cream
-Half teaspoon of turmeric powder
-Crushed chilli flakes
-Peel the skin of the squash, cut the pulp into cubes and bake it at 180 degrees until soft (more or less 20 minutes)
-When it's ready, mash it with a fork and then add some single cream and season with salt, crushed chilli, rosemary and the turmeric powder. Mix well until you get a nice cream (not too watery, so don't overdo with the single cream!)
-Wash the fennel troughoutly (if they are organic they might have some soil inside), slice it rather thinly and keep the leaves as decoration.
-Lay the puff pastry on an oven tray and make some small holes with the ribs of a fork
-Spread the squash cream on the puff pastry and them top it with the fennel slices. Season them with a bit of salt and pepper.
-Grate some cheddar cheese on it and then add the breadcrumbs.
-Drizzle with extra virgin olive oil and the put in the oven at 180 degrees: bottom shelf first then after 10 minutes on the middle for another 10 minutes and at the very end leave it on the top one (right under the grill) for around 5-7 minutes to allow the cheese to melt with the bread crumbs and form a nice, super yummy crust.
-Garnish with the fennel leaves to add an aromatic, bittersweet pop of flavour, and enjoy as a side dish with some meat or on its own!
For this dinner I had a couple beef steaks that I simply cooked very quickly in a pan on the stove, literally 3 minutes per side (I like them quite rare).
I like to have an extra veggie side when I can (when I basically have the time...) and because I was already using the oven for the tart, I took the chance to roast some cauliflower slices as well.
I hope you enjoyed my post, let me know if you try it during the weekend!
Stay tuned, next post on Monday morning!
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Check out another of my recipes with fennel: