Transform crisp fennel and a bit of cheese into a rich, luscious tart. Serve it as an elegant lunch, a simple starter, or as the centerpiece to a casual dinner - just add a green salad and call it a day.
Use your favorite store-bought crust or make your own. I like Buttery Tart Crust or Whole Wheat Buttermilk Crust.
Yield: Makes 6 to 8 servings
Ingredients:
- 2 bulbs fennel
- 2 Tbsp. butter
- 1/2 tsp. salt plus more to taste
- 1/4 tsp. freshly ground black pepper
- 1 tart crust (see notes above)
- 1 cup whole milk ricotta
- 1/2 to 3/4 cup freshly shredded Parmesan or other hard grating cheese
Preparation:
- Preheat oven 375°F. Trim fennel bulbs, cut bulbs in half lengthwise, and slice as thinly as possible.
- Melt butter in a large frying pan or saute pan over medium heat. Add fennel and sprinkle with salt. Cook, stirring frequently, until fennel is tender, about 15 minutes.
- Take off heat and stir in pepper. Taste and add more salt and pepper to taste, if you like.
- Lay crust in a 9-inch round tart pan (or similar). Spread ricotta cheese in the tart crust. Add fennel and spread it in an even layer. Sprinkle with cheese. Bake until bubbly and golden, about 35 minutes.
- Let sit 5 to 10 minutes before cutting. Serve hot, warm, or at room temperature.
Makes 1 9-inch Ricotta Fennel Tart.
