Tomato and Fennel Tart
This rustic Tomato and Fennel Tart is the perfect supper for the end of summer.
Servings: 4 people
Calories: 850.06kcal
Ingredients
- 4 tablespoon plain flour
- 500 grams puff pastry block, ready made
- 1 tablespoon pesto
- 2 shallots thinly sliced
- 1 small fennel thinly sliced
- 5 large tomatoes sliced
- 20 cherry tomatoes halved
- 1 tablespoon fennel seeds
- 1 tablespoon olive oil
- salt
- pepper
Instructions
- Pre-heat your oven to 150C/gas mark 2/300F.
- Dust your work surface and a rolling pin with the plain flour.
- Place the block of puff pastry on to the floured surface and roll out into a circle no thicker than 0.5cm.
- Transfer the pastry base to a baking tray.
- Spread the pesto over the centre of the pastry circle, leaving a border of 2-3cm.
- Layer most of the the thinly sliced shallots and fennel over the pesto base.
- Next layer the sliced tomatoes followed by the remaining shallots and fennel.
- Finish by placing the cherry tomatoes on top.
- Fold the pastry edges over, covering the edges of the tomatoes, fennel and shallots.
- Drizzle with a little olive oil and sprinkle with fennel seeds, sea salt and cracked black pepper.
- Place the tart in the centre of the oven and cook for 45 minutes or until the tomatoes, fennel and shallots have softened and the pastry is crisp.
- Best served warm.
Nutrition
Calories: 850.06kcal | Carbohydrates: 81.81g | Protein: 14.16g | Fat: 53.48g | Saturated Fat: 12.87g | Cholesterol: 0.3mg | Sodium: 400.5mg | Potassium: 1118.14mg | Fiber: 8.27g | Sugar: 10.15g | Vitamin A: 2468.49IU | Vitamin C: 58.88mg | Calcium: 103.03mg | Iron: 5.64mg