Caramelized Fennel and Apple Tart

Caramelized Fennel and Apple Tart is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains around 8g of protein, 25g of fat, and a total of 350 calories. For $1.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. It is brought to you by Foxes Love Lemons. A mixture of granny smith apple, eggs, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. Apple Tarte Tatin {Upside-Down Caramelized Apple Tart}, Fennel, Sausage, and Caramelized Apple Stuffing, and Caramelized Apple Tart are very similar to this recipe.

Servings: 6

 

Ingredients:

2 ounces chèvre (goat cheese)

3 eggs

2 fennel bulbs, cored and thinly sliced

2 teaspoons chopped fresh thyme leaves

1 Granny Smith apple, peeled, cored and thinly sliced

1/2 cup heavy cream

1/4 teaspoon kosher salt

1-1/2 tablespoons olive oil

1 pie crust (refrigerated or homemade)

1 teaspoon sugar

1/4 cup walnuts, chopped

Equipment:

pot

baking paper

tart form

oven

whisk

bowl

Cooking instruction summary:

Heat oil over medium heat in large saucepot. Add fennel and sugar; cook 30 to 35 minutes or until deep golden brown, stirring frequently. Add thyme and salt; cook 5 minutes or until very deeply browned. (This step can be done up to 3 days in advance. Store the fennel in the refrigerate until you are ready to use it). Meanwhile, preheat oven to 400 degrees F. Press crust into tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans. Bake 15 minutes or until light golden brown; remove pie weights and parchment paper. Reduce oven temperature to 350 degrees F. In medium bowl, whisk eggs and cream. Spread fennel in bottom of crust. Arrange apple slices on top of fennel. Pour egg mixture over fennel and apples. Sprinkle with chèvre and walnuts. Bake tart for 30 minutes or until eggs are set. Let stand at least 10 minutes. Serve warm or at room temperature, garnished with fennel fronds and parsley.

 

Step by step:


1. Heat oil over medium heat in large saucepot.

2. Add fennel and sugar; cook 30 to 35 minutes or until deep golden brown, stirring frequently.

3. Add thyme and salt; cook 5 minutes or until very deeply browned. (This step can be done up to 3 days in advance. Store the fennel in the refrigerate until you are ready to use it). Meanwhile, preheat oven to 400 degrees F. Press crust into tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans.

4. Bake 15 minutes or until light golden brown; remove pie weights and parchment paper. Reduce oven temperature to 350 degrees F. In medium bowl, whisk eggs and cream.

5. Spread fennel in bottom of crust. Arrange apple slices on top of fennel.

6. Pour egg mixture over fennel and apples. Sprinkle with chèvre and walnuts.

7. Bake tart for 30 minutes or until eggs are set.

8. Let stand at least 10 minutes.

9. Serve warm or at room temperature, garnished with fennel fronds and parsley.


Nutrition Information:

Quickview
350k Calories
8g Protein
24g Total Fat
25g Carbs
4% Health Score
Limit These
Calories
350k
18%

Fat
24g
38%

  Saturated Fat
9g
60%

Carbohydrates
25g
9%

  Sugar
4g
5%

Cholesterol
113mg
38%

Sodium
327mg
14%

Get Enough Of These
Protein
8g
17%

Manganese
0.48mg
24%

Fiber
4g
17%

Phosphorus
160mg
16%

Folate
59µg
15%

Vitamin B2
0.25mg
15%

Vitamin C
12mg
15%

Selenium
9µg
14%

Vitamin A
661IU
13%

Potassium
456mg
13%

Copper
0.25mg
12%

Iron
2mg
12%

Calcium
91mg
9%

Vitamin B1
0.13mg
9%

Magnesium
33mg
8%

Vitamin B5
0.8mg
8%

Vitamin B6
0.16mg
8%

Vitamin B3
1mg
7%

Vitamin E
1mg
7%

Zinc
0.88mg
6%

Vitamin K
5µg
5%

Vitamin B12
0.25µg
4%

Vitamin D
0.62µg
4%

covered percent of daily need
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