Author Notes: This was inspired by the “late winter tart” contest. It didn’t get made in time to enter, but was quite delicious (and coincidently did get made in time for Pi day on 3/14). Fennel is one of my favorite veggies and it’s available year round in the SF Bay Area. The mustard greens add a nice subtle bite and keep it from being too heavy. —seasonista
ounces goat cheese (chevre)
cup heavy cream (or .5 c cream & .5 c half & half)
bunches mustard greens, washed, despined & roughly chopped
teaspoon freshly cracked pepper
teaspoon sea salt or kosher salt
- Prepare the pie-crust to be filled according to recipe instructions, or bake pre-made crust in pie plate with beans for weights for 10-15 minutes.
- Preheat the oven to 350 F.
- Caramelize the fennel: Cut off the stems, hard core, and any woody parts of the bulb, rinse. Quarter the bulb and chop roughly. Melt butter in skillet (I prefer cast iron) over medium-low heat. Add the fennel and salt liberally (about .5 tsp). Leave in the pan without stirring until the fennel is translucent. Remove from heat. (This step can be done the day before constructing tart).
- Process the goat cheese with a food processor until crumbly. Add cream, eggs, 1/4 tsp salt, 1/8 tsp freshly cracked pepper.
- Spread the fennel in the bottom of the tart. Add the chopped mustard. Pour the goat-cheese/custard mixture over the mustard to fill the tart.
- Bake for 30-45 minutes, until the tart is firm when shaken & the top is lightly browned. Allow to cool for 10 minutes. Can be served warm or room temperature.