Pickled Fennel Tarts
Photo by Mark Weinberg
MAKES
12 individual tarts
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
This tart starts with a blind-baked puff pastry crust, after baking, it’s topped with a chilled pickled fennel salad. The pie crust sort of becomes like a giant cracker, topped with salty Parmesan and toasty sesame seeds—the perfect base for crisp fennel. Finished with a drizzle of yogurt sauce and fresh chopped herbs - it’s a wonderful served as a snack, or for lunch or dinner.
INGREDIENTS
Pickled Fennel Salad
510 g / 18 ounces (about 2 large or 3 medium heads) fennel, halved, cored, and thinly sliced
2 sprigs fresh cilantro
1 sprig fresh mint
339 g / 1 ½ cups apple cider vinegar
170 g / ¾ cup water
120 g / 1 medium lemon
one 1 ½ inch / 4 cm long piece fresh ginger, peeled
15 g / 2 cloves garlic, smashed and peeled
37 g / 3 tablespoons granulated sugar
10 g / 2 teaspoons kosher salt
3 g / 1 teaspoons black peppercorns
Tarts
1 recipe Rough Puff Pastry, formed into a single 1 inch / 2 ½ cm rectangle and well-chilled
egg wash, as needed for finishing (see Note)
sesame seeds, as needed for finishing
finely grated Parmesan cheese, as needed for finishing
57 g / ¼ cup plain yogurt
30 g / 2 tablespoons cool water
freshly ground black pepper
6 g / 2 tablespoons chopped fresh cilantro
6 g / 2 tablespoons chopped fresh mint
Never Blind Baked? Never Fear!
METHOD
1. Make the pickled fennel: Pack the fennel, cilantro sprigs, and mint sprig tightly (really tight!) into a quart canning jar (or other airtight, heat-safe quart container).
2. In a small pot, heat the vinegar and water over medium heat. Use a vegetable peeler to peel the lemon zest into the pot, then halve the lemon and squeeze the juice into the pot.
3. Add the ginger, garlic, sugar, salt, and peppercorns and bring to a simmer, stirring to dissolve the sugar and salt. Pour the simmering liquid over the fennel in the jar.
4. Put the lid on the jar and seal tightly. Transfer to the refrigerator for 24 hours (or up to 5 days).
5. When you’re ready to make the pies, drain the fennel (you can strain and reserve the infused vinegar to use in salad dressings), then spread it into an even layer on a baking sheet to air-dry while you prepare the pies.
6. Preheat the oven to 400°F / 205°C with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out the dough to about 1/4 inch / 6 mm thick, and a little larger than 12 x 18 inches / 30 x 46 cm. Use a pastry wheel or knife to trim the excess edges of the dough straight on all sides. Dock the dough all over with a fork.
8. Cut the dough into 12 rectangles, each 3 x 6 inch / 8 x 15 cm: With the longer side facing you, use a pastry wheel or paring knife to cut the dough in half horizontally into two 6 inch / 15 cm strips. Then cut the dough vertically into six 3 inch / 8 cm strips to create a total of 12 rectangles.
9. Transfer the rectangles to the prepared baking sheets (stagger them, but they can be relatively close together). Egg-wash the dough, then sprinkle generously with sesame seeds to coat. Grate Parmesan over each piece of dough—be generous; it should completely cover the surface, making it almost impossible to see the dough!
10. Bake until the crusts are evenly golden brown and crisp, 15 to 17 minutes. Cool completely.
11. When you’re ready to serve, arrange the baked crusts on plates or a serving platter. Pile each with about 35 g / 1/4 cup drained pickled fennel.
12. In a small bowl, stir the yogurt, water, and black pepper to combine. Drizzle lightly over the pies, then garnish with the chopped cilantro and mint.
NOTES
The fennel salad can be made up to 5 days ahead. Store in the refrigerator in an airtight container.
This same technique can be used with lots of different types of toppings. Try it with grilled veggies, or roasted tomatoes.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
