1 Rolle (300 g) Shortcrust pastry (homemade or store-bought)
400 g Yellow onions
2 Stück (ca. 400 g) Fennel bulbs
200 ml Crème fraîche (liquid cream)
80 g Emmental cheese (grated)
30 g Butter
2 EL Broth (beef or vegetable)
1 TL Thyme (dried)
1 Prise Salt and pepper
Instructions
1. Slice the onions into thin strips. Peel the fennel bulbs, remove the hard core, and slice the flesh into thin pieces.
2. Melt the butter in a large pan over medium heat. Add the onions and fennel and cook on low heat for 20 minutes until soft and caramelized. Stir occasionally.
3. Deglaze the onion-fennel mixture with the broth and let the liquid evaporate. Season with thyme, salt, and pepper. Remove the pan from the heat and let the mixture cool.
4. Preheat the oven to 350°F / 180°C. Roll out the shortcrust pastry and place it in a tart pan (24-26 cm). Prick the bottom with a fork.
5. Spread the cooled onion-fennel mixture evenly into the tart pan. Distribute the grated Emmental cheese over it.
6. Lightly whisk the crème fraîche and pipe it over the tart using a piping bag to cover it. If no piping bag is available, carefully spoon it over the tart.
7. Bake the tart for 35 minutes until the crust is golden brown and the cream is lightly browned. Let it rest for 5 minutes.
Nutrition per serving
kcal: 450
Protein: 12 g · Fett/Fat: 28 g · Carbs: 38 g
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