I wish I could tell you this Apple-Fennel Tart was my original idea, but it was inspired by something I tasted at a friend’s house some time ago. The unique combination of flavors was different and delicious, so I tucked the idea away for future use. The memory resurfaced recently while walking through the produce section of Whole Foods, where I saw the most beautiful, fresh apples. That’s when I decided to create my version of the tart and turn it into a recipe worth sharing.
The Perfect Setting for an Unforgettable Tart
The first time I tried an apple-fennel tart was in front of a warm fireplace in a mountain home in Boulder, with a glass of prosecco in hand. It was early November, and a few long-time friends had gathered to catch up and celebrate before the busy holiday season began.
These are my favorite kinds of get-togethers—casual, low-stress gatherings with authentic, interesting people. The type where we can let our hair down, move from deep conversations to light-hearted belly laughs, and just enjoy the company.
Why You’ll Love This Apple-Fennel Tart
Savory tarts like this make the perfect appetizer to bring to a party or to serve at your gathering. It’s an ideal hors d’oeuvre or even a vegetarian entrée. The tart is elegant and rustic, with delicate and subtle flavors that will impress. A slice of the tart alongside a simple green salad makes for a lovely lunch or light dinner.
I’ve occasionally substituted leek for the onion, which gives the tart a more delicate flavor, but if you prefer a stronger taste profile, stick with the onion. Either way, this tart will be a hit. You can make it earlier in the day and serve it at room temperature or warm it in the oven before serving.
Apple-Fennel Tart
Ingredients
- 1/2 sweet onion
- 1 bulb fennel
- 1 medium apple
- 1 cup Gruyere cheese grated
- 1 rosemary butter pastry
- 2 tablespoons butter melted
- 1½ teaspoons minced rosemary
- Juice of 1 lemon
- Salt and Black Pepper
- 1 egg and 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 400°F.
- Shave or thinly slice the fennel bulb crosswise, and set aside the feathery fronds for later.
- Quarter and core the apples, then slice them into thin wedges. Sprinkle the apple slices with lemon juice to prevent browning.
- Slice the onions into thin wedges.
- Roll out the pastry dough into a 14-inch round. Place it on a parchment-lined baking sheet.
- Sprinkle the Gruyere cheese in the center of the dough, leaving a 2½-inch border around the edges.
- Arrange the onion and fennel slices on top of the cheese.
- Place apple slices on top of the tart.
- Brush the apples, fennel, and onions with melted butter.
- Scatter the minced rosemary over the top and season generously with salt and pepper.
- Place a few fennel fronds on top, reserving the rest for garnish.
- Fold the edges of the pastry dough over the filling, pleating as you go. Brush the dough with the egg wash.
- Place the tart in the oven and reduce the heat to 375°F. Bake for 45-50 minutes, or until the crust is golden brown.
- Remove the tart from the oven and allow it to cool slightly.
- Remove the wilted fennel fronds and garnish with fresh ones before serving.
- Serve the tart warm or at room temperature.
Nutrition
Apple-Fennel Tart - Rosemary Crust
Ingredients
- 2 cups flour
- 3/4 cups cold unsalted butter diced
- 1/2 cup chilled water more or less as needed
- 1 teaspoon salt
- 1 teaspoon rosemary minced
Instructions
- In a food processor (or by hand), combine the butter, flour, rosemary, and salt. Pulse (or mix) until the mixture is just blended, leaving small pea-sized bits of butter throughout.
- Gradually add the ice water, a little at a time, pulsing the processor (or tossing with a fork) after each addition. Add just enough water for the dough to come together. It’s okay if the dough looks slightly lumpy.
- Remove the dough, shape it into a ball, and wrap it in plastic wrap or wax paper. Chill for about 30 minutes.
- Use the dough as directed in the above recipe.
Nutrition
Whether you’re hosting a casual gathering or a fancy soiree, this Apple and Fennel Tart is a versatile and flavorful dish everyone will love.
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I absolutely love your recipes, Eva Marie. Your tastes run very similar to mine, I think, although I don’t have the same level of finesse in my cooking and baking. I love to read your blog and take in the inspiration. This is a beautiful tart!
Thanks so much, Debra!Must be that California connection – loving fresh, pretty and tasty. I love reading your blog too. It is always so interesting.