I have been wanting to make something with fennel and bread for so long I can't even remember. Every time I bring some fennel home from the supermarket, it lands up in a bake or a soup!! Last friday I saw some super fresh and crunchy fennel at the local market I picked it up immediately. I also got some fresh yellow onions and a nice batch of feta cheese to go with it - the result was this yummy tart!!
350g divided equally
all purpose flour
2 tbsp vital wheat gluten
2 fennel bulbs, sliced thin
2 large onions, sliced thin
1 cup feta cheese
2 tbsp butter
2 tsp olive oil, divided
2 tsp dry instant yeast
11/2 tsp salt, divided into 1 tsp and 1/2 tsp
3 tsp sugar
1 tsp garlic powder
Water for kneading
- Sift the flours together with the vital wheat gluten and half one teaspoon of salt. In a separate bowl, take a half cup of water, add the sugar and warm the water, just so you can dip a finger in it comfortably.
- Sprinkle the yeast over it and allow it to proof for ten minutes.
- Pour this into the four mix and rub in. Now add as much as needed to make up a soft dough.
- Cover and leave for two hours.
- Prepare the topping by heating the olive oil in a large frying pan.
- To this add the onions and fennel and fry on a medium heat until they begin to soften and turn transparent.
- Add the remaining salt, butter, sugar, and garlic powder. Mix gently and continue cooking until all the water has left the vegetables.
- Stir every so often and do not allow to turn brown.
- Remove onto a large plate and cool completely.
- To assemble the tart roll out the dough to cover a large cookie tray.
- Cover and set aside for 20-25 minutes. Next top with the fennel and onion mix.
- Sprinkle with feta cheese.
- Bake at 350 F for 25-30 minutes or until you see it browning at the edges.
Good to Know:
- Enjoy this tart warm or cold. It will stay in the refrigerator for up to 4 days and reheats well.
- I have not added much salt to the topping as feta cheese is generally quite salty. If you feel it is less adjust to taste.
- This dough comes out beautifully spongy and is also very tasty because of the addition of oats to it. If you like a crisper base to your tart use just a little more than half the dough to prepare the base.
- I added butted to the topping as it goes so well with onions and fennel. For a vegan topping, just skip the butter or add equal amount of olive oil.
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