Baby Fennel Tartlets

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Baby Fennel Tartlets
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamSunflower seedsugarsaltFennelegg

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 400°F) convection. Grease the tartlet pans with butter. 

3.

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.

4.

Dice the cheese and mix with the egg, cream and Pernod and season with salt and pepper.

5.

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.

6.

Serve garnished with fennel fronds.