Fennel Tarte with Pecorino

When you buy a bag of fresh fennel bulbs, you should have a plan what to do with it.
But as plans go, this dish has not gone up to plan.

I wanted to eat a fennel risotto but since we in asparagus time just now, the fennel went into the veggie drawer of my fridge and more or less was forgotten. I made green asparagus risotto instead.

I found it a week after I bought it and it was still in top shape. Now or never. The other ingredient that I discovered in the veggie drawer was a roll of puff pastry. Just 2 weeks over the best before time, but looking and smelling just fine. A small bunch of wild garlic sat there too.

The fennel is a bit hard when you eat it raw, I blanched it for 3 minutes to make it a little softer.

Recipe for 3:
1 sheet puff pastry
2 bulbs of fennel
2 spring onions
15 g wild garlic
1 egg
100 ml double cream
60 g pecorino grated
Salt and pepper
Chili flakes

Preheat the oven 200 C
Half the fennel and take out the hard core. Cut it into fine slices. In boiling salted water cook them for 3 min, drain and cool down a bit.
Roll out the puff pastry and cut a rectangle of 1 inch around.

Prick the middle with a fork.
Chop the spring onions and wild garlic anf tosd it with the fennel in a bowl.
Add cream, egg and half of the cheese and season well.

Spread on thd pastry and leave the rim free. Get the rest of the cheese on top.
Bake for 20 min.