Fennel puff pastry tart

Fennel puff pastry tart is a delightful and effortlessly prepared savory pie, serving as an excellent alternative for a distinctive appetizer or a satisfying vegetarian meal. The recipe for this savory tart is both straightforward and time-efficient: fennel, thinly sliced and briefly sautéed with some onion, is utilized to fill a roll of puff pastry. The filling is then complemented by a delectable sauce crafted from beaten eggs, a touch of milk, saffron, and Parmesan. The fennel puff pastry tart is equally delightful whether enjoyed at room temperature or chilled, making it a creative and practical choice for lunch box or brunch.
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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time30 Minutes
  • Cooking time35 Minutes
  • Serving6 servings
  • Cooking methodOvenStove
  • CuisineItalian
  • SeasonalityAutumn, Winter and Spring

Ingredients for a fennel puff pastry tart approx. 9 inch

1 sheet puff pastry (round, 11 inches / 28 cm in diameter)
2 eggs (medium size)
1/2 cup milk (115 ml)
2 saffron in pistils
1/4 onion
3 tablespoons extra-virgin olive oil
2 tablespoons parmesan cheese (grated)
1 pinch salt
1 pinch pepper


1 Chopping Board
1 Knife
1 Pan large with lid
1 Bowl
1 Cake pan 9 inches/23 cm in diameter
Baking paper
1 Fork

How to make fennel puff pastry tart

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To prepare the fennel tart, start by cleaning the fennel: remove the outer leaves if damaged. Rinse the fennel thoroughly under running water, dry them, and cut off the stems and end. Quarter the fennel and then slice it thinly.

Finely chop the onion and sauté it in oil in a large pan capable of holding all the fennel. Add the sliced fennel, season with salt and pepper, and cover with a lid.

simmer the fennel in a pan with a little onion

Allow the fennel to gently cook for approximately 15 minutes, keeping the pan covered and stirring occasionally. This ensures the fennel cooks in its own juices.

Once tender (cooking time varies based on fennel slice thickness), remove the lid and cook for an additional couple of minutes over high heat to evaporate any excess water.

cook fennel until tender

Turn off the heat and let the fennel cool. Meanwhile, in a bowl, crack the eggs and add a pinch of salt and saffron. Whisk vigorously, then introduce the milk and Parmesan. Continue whisking briefly to ensure well-mixed ingredients.

beat the eggs with the parmesan and saffron

Once the fennel is lukewarm, you can fill your savory tart. Line a 9-inch (23 cm) diameter tart pan with parchment paper and place the puff pastry sheet, pressing it onto the pan’s bottom. Puncture the pastry bottom with a fork before evenly distributing the fennel over the entire surface.

Pour the beaten eggs with milk and saffron into the puff pastry shell, rotating the pan slightly for an even distribution. Fold the edges of the fennel tart inward, pressing lightly to adhere.

add the egg mixture to the savory fennel tart

Bake the fennel puff pastry tart in a preheated oven at 392°F (200°C) for 35-40 minutes. Once nicely golden, take it out and let it cool slightly. Serve the fennel puff pastry tart warm or cold.

How to store

Store the fennel savory tart in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips and variations

Fennel cooking times in the pan depend on slice thickness. You can slice them even thinner, but be cautious not to burn them. If saffron isn’t to your liking, it can be omitted, and the savory tart will still be delicious. To enhance the flavor, consider adding cubes of cheese and/or ham (or bacon).

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