Great for breakfast, lunch, or dinner, this savory tart is so versatile. It can be served warm or at room temperature and is an excellent way to use up your garden tomatoes!
INGREDIENTS:
1 roll-out frozen pie crust
1 head of fennel, cut in half then thinly sliced
1 bunch of tomatoes, halved or quartered depending on size
6 shallots, peeled and thinly sliced
2 cloves of garlic, finely chopped
1/3 of a cup of white wine
½ cup of parsley, chopped
¾ cup of finely shredded parmesan cheese
3½ tablespoons of olive oil
Salt and pepper to taste
DIRECTIONS:
- Preheat your oven to 450°. Roll out your pie crust large enough to fit inside your pie dish and come up the sides but not over it. Trim excess if necessary. Par-bake for 10 minutes. Remove from oven and sprinkle half the parmesan cheese onto the pie crust.
- Trim the base and stalks of the fennel and discard. Cut into halves and thinly slice. Finely chop the garlic. Quarter or half the tomatoes and lastly, finely chop the parsley.
- Add olive oil, fennel, shallots, garlic, and salt and pepper to a frying pan and cook on medium-low heat until veggies are golden brown, about 20 minutes. Then sprinkle in chopped parsley. Reserve a tablespoon of parsley for garnish.
- Add in 1/3 of a cup of white wine and reduce by half.
- Once the fennel and shallots are cooked and white wine is reduced, mix in tomatoes and cook on medium-high for 5 minutes.
- Lastly, transfer the mixture to your par-baked pie crust then sprinkle on the remaining parmesan cheese.
- Bake for another 10 minutes or until crust is golden brown. Serve at warm temperature. Makes 12 servings.
