Baby Fennel Tartlets
Ingredients
- Ingredients
- 200 grams Pastry flour
- 80 grams butter
- 1 egg yolk
- ½ tsp salt
- 1 pinch sugar
- butter (for greasing)
- 2 Fennel
- 1 Red Bell pepper
- 150 grams Blue cheese
- 1 egg
- 150 milliliters Whipped cream
- 2 centiliters Pernod
- salt
- freshly ground peppers
- 2 Tbsps Sunflower seed
Preparation steps
For the dough: Combine the flour, chopped butter, egg yolk, salt and sugar and knead until smooth. Cover with plastic wrap and chill for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F) convection. Grease the tartlet pans with butter.
For the filling: Rinse the fennel, trim and thinly slice. Set the fronds aside for garnish. Rinse the pepper, cut in half, remove the stems, seeds and pith and dice.
Dice the cheese and mix with the egg, cream and Pernod and season with salt and pepper.
Knead the dough again, divide into 4 pieces and roll out. Use to line the prepared tartlet pans. Divide the fennel between the tartlet pans, sprinkle with pepper and sunflower seeds and pour the cheese mixture over top. Bake until golden brown, about 30 minutes.
Serve garnished with fennel fronds.
