Fennel Tart
180 Min

Fennel Tart

Fennel is not one of most people’s favorite vegetables. For years, it wasn’t mine either. My understanding and fondness for the true glory of fennel blossomed the year of the pandemic. Knopp branch farm delivered us 400 pounds of fennel that April since they were unable to sell it to other restaurants. I went about beginning to understand how to use this spring bulb so abundant during spring in Texas. This is when I realized that when slow braised or roasted, fennel mellows into a sweet creamy flavorful vegetable. You can add it to salads, soups or even rice dishes. In this savory decadent tart, the addition of mushrooms brings an earthy note. It is best to bake the tart a few hours or the day before serving it. Serve it warm or room temperature with a fresh tomato soup or salad.
Share this recipe
Cook Time

180 Minutes



Step 1
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-up mixer using the paddle. 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.
Step 2
Preheat the oven to 350F. 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 (usually some kind of raw beans) 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.  
Step 3
To make the filling, whisk together the cream cheese with goat cheese, whole eggs, ginger, and salt. Whisk 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.
Step 4
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.

Tart Crust

225g | 8 oz | 1 3/4 cups all-purpose flour

1 scant teaspoon salt

1 teaspoon minced rosemary

1 teaspoon black pepper

150g | 5 oz | 1 stick+ 1 Tbsp chilled unsalted butter

1/3 cup chilled water



6 oz cups cream cheese, softened

3 oz cup goat cheese, softened

2 large or 3 small eggs

1 tablespoon minced ginger

1 teaspoon sea salt



1 cup chopped mushrooms*

1 large fennel, thinly sliced

1 serrano pepper, minced

2 tablespoons olive oil

1 teaspoon salt


Garnish: 1/2 cup mixed herbs like fennel fronds, cilantro, mint, or basil

Notes & Variations

  • The ginger in this pie is a strong unusual taste – used roasted garlic for a more mellow flavor.
  • Use a deep tart pan to allow for enough room for the filling and vegetable toppings.
180 Min

Love Dough?

Here are some fun savory baked recipes!

Leave a comment

Please note, comments need to be approved before they are published.