Summary

Ingredients

For the dough:

• 250 g flour
• 100 g butter
• 1 teaspoon salt
• 1 tablespoon vinegar
• 100 ml cold water

For covering:

• 1 large fennel bulb (s)
• some oil for frying
• a bit salt
• 2 teaspoons peppercorns, green, pickled
• 350 g pear (s), approx.
• 200 g feta cheese
• 150 g crème fraîche
• 100 ml cream
• 2 egg (s)
• 1 tablespoon cornstarch

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Instructions

1. For the base, put the flour in a bowl, add the flaky cold butter and the salt and mix with a knife, while still chopping up the pieces of butter.
2. Mix the water with the vinegar, add to the flour and butter mixture and quickly knead into a smooth dough. Wrap the dough in cling film and place in the refrigerator for about 30 minutes.
3. Line a springform pan with the dough, forming a high rim. Prick the dough at the bottom with a fork several times and prebake for about 10 minutes on the lowest rack in a preheated oven at 200 ° C with top / bottom heat.
4. For the topping, wash, clean and quarter or eighth of the fennel bulb. Remove the hard stalk and cut the fennel crosswise into thin slices.
5. Heat some oil in a pan and fry the fennel in it, stirring frequently, until it is soft but still firm to the bite. Remove the pan from the plate, add the drained peppercorns and lightly salt.
6. Peel, quarter or eighth of the pears to taste, remove the core and cut the flesh crosswise into thin slices, add to the fennel and mix in.
7. For the topping, whisk the eggs with the crème fraîche, cream and cornstarch.
8. Spread the vegetable mixture on the pre-baked dough base, crumble the feta over it and spread the icing on top.
9. Bake on the middle rack for about 30 minutes, until the topping is thick and lightly browned. The baking time can vary up or down depending on the oven.
10. The tart tastes warm and cold.