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Caramelized Fennel and Goat’s Cheese Tart Recipe

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4.4 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 55 minutes
  • Yield: 1 9-inch tart (serves 6)
  • Diet: Vegetarian

Description

This Caramelized Fennel and Goat’s Cheese Tart combines a savory rosemary-infused crust with a creamy, flavorful filling of caramelized fennel and smooth goat’s cheese. The tart features a beautifully tender crust, delicate fennel slices sautéed to golden perfection, and a custard-like goat cheese mixture enriched with fresh fennel fronds and spices. Perfect as an elegant appetizer or a light main dish, this tart is sure to impress with its sophisticated flavors and rustic charm.

Ingredients

Savory Rosemary Tart Crust

  • 1 1/2 cups flour
  • 1/2 teaspoon dried crushed rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 9 tablespoons frozen unsalted butter
  • 1 teaspoon cold whole milk
  • About 1/4 cup cold water

Caramelized Fennel & Goat’s Cheese Filling

  • 2 tablespoons unsalted butter
  • 1 large fennel bulb
  • 5 ounces whole milk
  • 2 eggs, whisked in a large bowl
  • 6 ounces fresh goat’s cheese, crumbled
  • 1 tablespoon minced fresh fennel fronds
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 egg whisked with 1 teaspoon water (optional egg wash)

Instructions

  1. Prepare the Tart Crust: In a large bowl, combine the flour, dried rosemary, salt, and garlic powder. Grate the frozen butter over the mixture, mixing every 30 seconds to evenly incorporate without clumping. Add the cold milk followed by cold water one tablespoon at a time, stirring with a wooden spoon and kneading lightly by hand until the dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Roll Out and Chill the Dough: Roll the chilled dough to about 1/4 inch thickness into a circular shape at least 11 inches in diameter. Transfer to a well-greased, lightly floured 9-inch tart pan, pressing it into place and trimming any excess. Prick the crust with a fork, cover, and freeze for 30 minutes.
  3. Pre-bake the Tart Crust: Preheat oven to 350°F. Grease a sheet of tin foil and press it gently into the crust to form a snug lining. Bake the crust for 15 to 20 minutes until pale and just firm. Remove from the oven, discard the foil, and cool for 5 minutes.
  4. Caramelize the Fennel: Trim fennel fronds and save them for later. Slice the fennel bulb into 5 vertical slices, removing the bottom 1/4 inch. Melt butter in a large frying pan over medium heat, then add the fennel slices. Sauté for 15 to 20 minutes until the fennel is transparent and softened on both sides.
  5. Melt Goat Cheese into Milk: Preheat oven to 375°F. In a medium saucepan over medium-low heat, heat the milk until hot but not boiling, stirring often. Add crumbled goat’s cheese and stir until fully melted and smooth. Remove from heat.
  6. Prepare the Custard Filling: Gradually ladle half of the hot goat cheese mixture into the whisked eggs while continuously whisking to temper. Pour the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly for 3 to 5 minutes until thickened. Remove from heat and stir in salt, pepper, garlic powder, and minced fennel fronds.
  7. Assemble the Tart: Pour half of the goat cheese custard into the pre-baked tart shell. Arrange the caramelized fennel slices evenly on top, then pour the remaining custard gently around the fennel to avoid covering it entirely.
  8. Bake the Tart: Place the tart in the oven and bake for 45 to 50 minutes. At the 30-minute mark, remove the tart and brush the top with the optional egg wash to enhance browning. Return the tart to the oven and continue baking until the filling is deeply golden and set.
  9. Cool and Serve: Remove the tart from the oven and let it cool for 10 minutes before slicing and serving. This allows the filling to set fully and flavors to meld beautifully.

Notes

  • Use frozen butter grated for a flaky crust texture.
  • Tempering the eggs with warm goat cheese milk mixture prevents curdling.
  • Gentle folding of custard around fennel slices keeps presentation intact.
  • Egg wash is optional but gives a beautiful golden finish on top.
  • Ensure the milk is hot but not boiling to melt the goat cheese smoothly.
  • Caramelizing fennel slowly brings out its natural sweetness and depth of flavor.
  • Allow tart to cool slightly before slicing for neat slices.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://saraflavors.com/caramelized-fennel-and-goats-cheese-tart-recipe/