Being up for my own challenge I made a savoury Fennel, Gorgonzola And Walnut Tart. This is a perfect starter or can be served on a tea-table as part of the savoury addition. I however served it with some rooibok (Impala) wors (sausage).
Head straight on to the Recipe For ♥ Fennel, Gorgonzola And Walnut Tart ♥
Edit 2020:
I can cringe when I look at my photographs from when I started blogging. Ten years down the line I can see where my skills were lacking. But in 2010 I was not using a camera. Or worrying about lighting. Let alone plating! These recipes were done as our evening meal. Plated as we would eat them. And then a quick photograph taken in my kitchen. Nothing fancy, just a cell phone camera. And ten years ago cell phone cameras were not what they are today. Saying that, when I started blogging in 2009 all I was interested in was sharing recipes. I was not at all concerned with any other aspect of my blogging. Now I am shoring up word counts, hence the edit.
Fennel, Gorgonzola and Walnut Tart
Ingredients
- 15 mls olive oil
- 1 large fennel bulb sliced
- 1 red onion sliced
- small handful of walnuts
- 50 g Gorgonzola
- salt and freshly ground black pepper to season
- 500 mls cream
- 4 egg yolks beaten
- 1 fennel frond finely chopped
Method
- Preheat the oven to 180° Celsius
- sauté the fennel and the onion until soft
- season well
- add the fennel, the onion and the walnuts to your prepared cheese pastry flan tin
- mix the egg and the cream together and add to the flan tin, make sure you do not overfill the tin
- scatter the chopped fennel on top
- bake for 35 minutes, make sure it is set before you take it out of the oven
Notes
Click on the links for conversions and notes.
Wow this is a great resource.. I’m enjoying it.. good article
many thanks 🙂