Fennel and Mushroom Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For covering:
- 600 g fennel
- 20 g mushrooms, dried
- 150 g Goronzola
- 50 g cream
- 30 g onion (s)
- 20 g almond (s), whole kernels
- olive oil
For the dough:
- 175 g flour
- 30 g mararine
- 60 g almond (s), round
- 1 egg white
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for the dough with half of the Gorgonzola and roll out on the baking sheet. Let rest for 1 hour.
- Meanwhile, cut the fennel and onion into small pieces. Soak the mushrooms in water, sauté the onions and deglaze with a little cream. Add the mushrooms and fennel, cook for about 30 minutes.
- Cover the dough with the whole almonds and the remaining Gorgonzola on top. Bake for half an hour in a preheated oven (circulating air approx. 180 ° C).
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