When slow braised or roasted, fennel mellows into a sweet, creamy, flavorful vegetable....
Instructions: Combine the all-purpose flour, salt, pepper and rosemary. Add in the chilled butter and start mixing it with your hands or in a stand mixer using the paddle attachment. As soon as the mixture is crumbly, add the water and mix just until it comes together. Let the dough rest for 10 to 15 minutes in the refrigerator. Alternately, the dough can be made a few hours or a day or two before.
Preheat the oven to 350 degrees. Roll the tart dough out into the size of the tart pan. Gently place the tart dough over the tart pan and press it in place, making sure the edges are smooth and even. Press a piece of parchment paper and place pie weights on top and bake in the oven for 12 to 15 minutes. Remove the pie weights and cook the tart for another 10 minutes or until it appears like it’s almost cooked all the way.
To make the filling, whisk together the cream cheese with goat cheese, whole eggs, ginger and salt, until the mixture is smooth. Alternately, mix it all in a stand mixer using the paddle attachment. Pour this mixture into the baked tart pan. Combine the sliced fennel with mushrooms, serrano, olive oil and salt. Spread over the cream cheese filling and place in the oven. Bake for 40 to 45 minutes – the tart should appear set when moved slightly. Then let the tart rest. Garnish with fennel fronds or other herbs. Slice into wedges and serve.• The ginger in this pie is a strong unusual taste — used roasted garlic for a more mellow flavor.
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