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1 pkg. Puff Pastry
2 cups fresh fennel, diced (2 small bulbs)
1 1/2 cups leeks, chopped
3 cloves garlic, pressed
1/2 tsp. salt
Freshly ground pepper
2 Tbsp. butter
1 Tbsp. Balsamic vinegar
1 tsp. fennel powder
2/3 cup cream
2/3 cup Crème Fraîche (or sour cream)
1/2 tsp. dried Savory
2 eggs
1/2 tsp. salt & freshly ground pepper
1/3 cup creamy goat cheese
1/2 cup Comté cheese, grated


  1. Preheat oven to 400° F.

  2. Unroll refrigerated Puff Pastry on enclosed parchment paper. From the long side with parchment on top, roll pastry very lightly until it is 10-11 in. Turn over, so pastry is now directly on counter. Using the bottom of a 9 in. tart pan as a guide, cut the pastry at least one inch larger than the pan bottom. Pick up the parchment and center pastry in 9 in. tart pan with removable bottom. Peel off parchment and press pastry in pan and up sides. Roll rolling pin across top to remove excess pastry. 

  3. Blind bake the pastry by placing parchment on top of pastry. Add pie weights. Chill at least 20 minutes. Transfer to oven and bake for about 15 minutes. Remove parchment and weights. Return to oven until bottom is beginning to brown. Remove and set aside.

  4. Make the filling by sautéing fennel, leeks, garlic, salt and pepper in butter until just slightly caramelized. Add Balsamic vinegar and stir in fennel powder. Set aside.

  5. Whisk together cream, Crème Fraîche, Savory, eggs, salt and pepper. Scatter pieces of soft goat cheese over cooked pastry then sprinkle with grated Comté cheese. Add the fennel mixture and the cream mixture. Bake for 25 minutes or until filling is puffed and golden. Serve warm.

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