Fennel tart

From chickpea to fennel, leeks and sultanas romp. Feta spices, caramel-sweet Pecans, a radish salad on the edge freshened everything up again.

Ingredients for 6 servings
Dough
• 1 can chickpeas (400 g)
• 250 g whole meal flour
• 125 g butter (in pieces)
• 1 egg
• Salt

Lining
• 450 g fennel
• 250 g leek
• 2 cloves of garlic
• 3 stalks thyme
• 2 tablespoons olive oil
• 1-1/2 teaspoon black cumin
• 40g sultanas
• Salt, pepper, sugar
• 100 g creamy feta, (Turkish Laden)
• 50 g pecans
• 1 tsp runny honey salad
• 100g baby lettuce
• 1 bunch radishes
• 4 tbsp. Olive oil
• 3 tbsp. Mild white wine vinegar

Time: 40 min plus baking time 30 minutes plus cooling time at least 30 minutes

Preparation

1. For the dough chickpeas, rinse, drain well and mash finely with the cutter bar. Flour, butter, mashed chickpeas, egg and 1 pinch of salt strong rapid process to a smooth dough. Dough into a flat pancake shape and wrapped in plastic wrap at least 30 minutes (preferably overnight) chill.


2. Clean and halve for the topping fennel and the stalk cut out a wedge. Fennel thick slices in 5 mm. Wash, clean and cut the white and light green in 5 mm thick slice leeks. Finely dice the garlic. Pluck thyme leaves from the stalks and chop coarsely.

3. Heat oil in a large frying pan, sauté garlic in it. 1 teaspoon black cumin, thyme, leek, fennel and sultanas add and sauté. Cook with occasional swirling for 5 minutes. Season with salt and pepper.

4. Dough on baking paper roll (38 cm Ø) and pull the paper on a baking sheet. Filling give the middle of the dough, leaving a 6 cm wide margin. Filling with feta pieces Sprinkle dough crust fold and press lightly. Edge brush with a little water and sprinkle with the remaining black cumin. Tart in a preheated oven at 200 degrees (gas 3, convection, 180 degrees) on the bottom rack until golden brown 25-30 minutes.

5. Toast pecans in a dry frying pan. Honey admits and caramelize briefly. Season with salt.

6. Wash for lettuce salad and shake dry. Radish clean and cut into small pieces. Mix oil and vinegar and season strong with salt, pepper and sugar. Mix lettuce and radishes before serving with the vinaigrette. Sprinkle pecans on the tart. Serve fennel tart with salad.

Nutritional information per serving: 619 kcal
• 14 g protein
• 41 g fat
• 42 g carbohydrates