Fennel tart
Fennel tart
Serves 4
PREPARATION: approx. 15 mins
COOKING TIME: approx. 20 mins
Ingredients
– 400 g fennels, finely shaved
– 2–3 bunching onions, thinly sliced
– 100 g raw ham from the Valais, in pieces
– 1 tbsp thyme leaves
– salt
– 250 g half-fat curd cheese
– 100 g Sbrinz AOP, grated
– 1–1 1/2 tsp dried chili flakes
– 2 rolled-out tarte flambée doughs, 220 g each
Preparation
Mix the fennel with the bunching onions, raw ham, thyme and salt. Stir the curd cheese, Sbrinz and chili flakes together. Using baking paper, roll both pastry doughs out onto two baking trays and prick. Top with half of the curd mixture. Add vegetables. Bake for 15-20 mins in the oven at 200°C until crispy.
Tip: Replace fennels with zucchini.
