28 March 2010

FENNEL, CRUMBLY FETA & OLIVE TART

There are always several blocks of puff pastry in the freezer so I can whip up a substantial lunch dish or a great starter for friends who pop in unexpectedly. The tart can be topped with all sorts of interesting seasonal things from the garden or lovely stuff from the store cupboard.

• 500g puff pastry
• 4 tablespoons Village Press extra virgin olive oil
• 3 fennel bulbs, sliced paper thin
• 2 teaspoons fennel seeds
• 150 g crumbly feta cheese
• ½ cup olives, stones removed (Salvagno from Mercato)
• 1 preserved lemon, flesh removed and rind cut into small dice
• Freshly ground black pepper and sea salt
• Fresh Italian parsley, stalks removed

Pre-heat the oven to 210°C. Roll out the pastry to fit a 30cm x 40cm oven tray. Allow the pastry to rest in the refrigerator for at least 30 minutes if possible. Brush the oil over the surface of the pastry. Layer the fennel onto the pastry and scatter the seeds over. Crumble the cheese over the fennel next, and then dot the top with olives and preserved lemon dice. Season with pepper and salt. Place the tart in the hot oven and turn the heat up an extra 10°C so the pastry really starts to cook. When the pastry is puffed and golden brown on the edges and underside (should take about 20 minutes, but this will depend on your oven) remove the tart from the oven. Scatter over the parsley leaves and cut into generous wedges to serve. Serves 4 as a meal with salad or makes up to 24 pieces as a pre-dinner snack.

(As seen in the Electrolux Celebrity Chef Theatre at the Christchurch Food Show) Recipe by Lauraine Jacobs