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Fennel and Broad Bean Tart

Ingredients Required:

1 Fennel (s)

item(s)

£0.95

1kg Broad Beans (s)

kg

£3.30

Olive Oil
Eggs
Parmesan Cheese
Half Fat Creme Fraiche

Ingredients

  1. 375g ready-rolled shortcrust pastry.
  2. 2 tbsp olive oil.
  3. 2 large fennel bulbs, finely sliced.
  4. 150g broad beans.
  5. 3 large free-range eggs, plus.
  6. 1 egg yolk.
  7. 200ml half-fat crème fraîche.
  8. 50g vegetarian Parmesan, grated.

Method

  1. Preheat the oven to 200°C/fan180°C/ gas 6. Line a 20cm fluted tart tin that’s 4cm deep with the shortcrust pastry. Prick all over with a fork and line with baking paper and baking beans or rice. Bake for 10-12 minutes, then remove the paper and beans and return to the oven for a further 5 minutes until golden brown.
  2. Meanwhile, heat the oil in a frying pan over a medium heat. Add the fennel and gently fry for 10 minutes until soft. Cook the broad beans in a pan of boiling water for a few minutes, then refresh under cold water and remove the outer skins, if you like.
  3. Spread the fennel over the bottom of the tart case and top with the beans. In a jug, mix together the eggs, egg yolk, crème fraîche and Parmesan and season. Pour into the tart case, place on a baking sheet and bake in the oven for 20-25 minutes until set and golden.