Fennel, leek and Marmite tart
Prep
40 min
Cook
1h 30m
Serves
8
Skill
Prep
40 min
Cook
1h 30m
Serves
8
Skill
Ingredients
1 1/2 cups (170g) wholemeal flour
6 tbsp (90g) cold margarine
1/2 tsp salt
Filling:
2 medium fennel bulbs, quartered lengthwise
1 leek, finely sliced
1 tbsp Marmite™
1/4 cup olive oil
1/4 cup water
2 tbsp margarine
1/2 tsp black pepper
4 free range eggs
1/2 cup (125ml) reduced fat milk or So Good™ Soy milk
3/4 cup lite sour cream
Nutrition per serving
1260 kJ
energy kj
9 g
protein
6 g
saturated fat
5 g
dietary fibre
18 g
carbohydrate
3 g
sugars
217 mg
sodium
Method
- Mix together flour, margarine, and salt in a bowl with your fingertips or pulse in a food processor, until mixture resembles crumbs. Add 4 to 5 tbsp ice water until mix forms a dough ball. Chill, wrapped in plastic wrap until firm, at least 1 hour. Make filling while dough chills.
- For filling: Cut out and discard core of fennel bulbs, then cut each quarter crosswise into 1/2 cm thick slices. Reserve some of the fronds for garnishing.
- Mix together Marmite™, water, oil, margarine and pepper in a shallow frying pan and bring to a boil. Add fennel and leek slices and cook, covered, over medium to low heat, until fennel is tender, about 10 minutes. Remove and allow to cool.
- Grease a fluted tart tin with a little spray oil. Roll out the pastry on a floured surface until 3mm thick and big enough to fit the tart tin. Trim the edges and lightly prick bottom of shell all over with a fork, chill for 10 minutes.
- Preheat oven to 180°C. Line shell with foil and fill with pie weights or baking beans, and bake until the edge is pale golden, about 15 to 20 minutes. Carefully remove pie weights and foil and bake shell for 10 to 15 minutes more.
- Whisk together eggs in a large bowl until foamy, then whisk in milk, sour cream, and season to taste. Place fennel mixture into shell. Pour egg mix over the top and bake tart until set, 20 to 25 minutes. Cool on rack 15 minutes before serving. Garnish with fennel fronds to serve.
1 1/2 cups (170g) wholemeal flour
6 tbsp (90g) cold margarine
1/2 tsp salt
Filling:
2 medium fennel bulbs, quartered lengthwise
1 leek, finely sliced
1 tbsp Marmite™
1/4 cup olive oil
1/4 cup water
2 tbsp margarine
1/2 tsp black pepper
4 free range eggs
1/2 cup (125ml) reduced fat milk or So Good™ Soy milk
3/4 cup lite sour cream
Nutrition per serving
1260 kJ
energy kj
9 g
protein
6 g
saturated fat
5 g
dietary fibre
18 g
carbohydrate
3 g
sugars
217 mg
sodium
- Mix together flour, margarine, and salt in a bowl with your fingertips or pulse in a food processor, until mixture resembles crumbs. Add 4 to 5 tbsp ice water until mix forms a dough ball. Chill, wrapped in plastic wrap until firm, at least 1 hour. Make filling while dough chills.
- For filling: Cut out and discard core of fennel bulbs, then cut each quarter crosswise into 1/2 cm thick slices. Reserve some of the fronds for garnishing.
- Mix together Marmite™, water, oil, margarine and pepper in a shallow frying pan and bring to a boil. Add fennel and leek slices and cook, covered, over medium to low heat, until fennel is tender, about 10 minutes. Remove and allow to cool.
- Grease a fluted tart tin with a little spray oil. Roll out the pastry on a floured surface until 3mm thick and big enough to fit the tart tin. Trim the edges and lightly prick bottom of shell all over with a fork, chill for 10 minutes.
- Preheat oven to 180°C. Line shell with foil and fill with pie weights or baking beans, and bake until the edge is pale golden, about 15 to 20 minutes. Carefully remove pie weights and foil and bake shell for 10 to 15 minutes more.
- Whisk together eggs in a large bowl until foamy, then whisk in milk, sour cream, and season to taste. Place fennel mixture into shell. Pour egg mix over the top and bake tart until set, 20 to 25 minutes. Cool on rack 15 minutes before serving. Garnish with fennel fronds to serve.