Servings: 8
Ingredients:
1 pack Pecorino
2 packs shortcrust pastry
1kg. fennel
100 gr. Asiago cheese
1 shallot
1 egg
As needed flour
As needed extravergin olive oil
As needed salt
As needed fennel seed
A tasty tart that combines the delicate taste of the fennels with the strong taste of the pecorino.
Directions:
To prepare this tasty recipe start by blanching the fennel wedges and then brown them at high temperature with two tablespoonful of oil, the chopped shallot and a pinch of salt. Meanwhile, butter and sprinkle with flour a 24 cm diameter pan and cover it with 2/3 shortcrust pastry. Lay the sliced Pecorino, the cubed Asiago-cheese and the fennels on it.
Turn the remaining pastry up and tuck the edges up firmly. Pierce the surface with a fork and brush it with egg yolk. In the end garnish with some fennel seeds and bake at 200°C for 50 minutes.
The fennel, pecorino and asiago tart is ready!