Fennel and Fish Pastry Square
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- For the filling
- 4 small Fennel bulb
- 2 Tbsps olive oil
- salt
- peppers
- 1 Tbsp rosemary (chopped)
- 1 ½ cups Smoked trout (sliced)
Preparation steps
1.
Knead the flour with the butter, oil, and 3 tbsp ice-cold water until a rough dough forms. Knead gently, then warp in clingfilm and chill for 30 minutes.
2.
Meanwhile, cut the fennel into 4 and put them with the olive oil in a heavy pan. Cook over a medium heat until lightly coloured. Add 150 ml water, cover, and cook over a reduced heat for 15 minutes until tender.
3.
Sprinkle the rosemary over the fennel and season with salt and pepper.
4.
Roll the dough out and shape into a square baking tin. Fill with the cooked fennel, arranging into four panes. Preheat the oven to 180°C | 350F | gas 4.
5.
Bake for 25-30 minutes until the pastry is golden and cooked.
6.
Turn out the tart onto a serving plate. Allow to cool slightly before garnishing with the smoked trout.
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