Lunch recipe: Onion, Fennel and Lavender Tarts

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Onion and lavender tarts 250x190Onion, fennel and lavender tarts

official site These unusual and mouth-watering tartlets make an appealing light lunch meal served with a green salad (rocket, baby spinach, lettuce mix etc plus olive oil dressing with lemon and balsamic vinegar). Fragrant lavender combines perfectly with the aromatic flavour of fennel and mildly flavoured red onion. Fresh fennel is an excellent source of vitamin C, folate, potassium and dietary fibre. In addition, it is rich in antioxidants and is anti-inflammatory. Fennel greatly helps to prevent formation of gas in the digestive tract and relieves constipation, colic and cramping pain.

Serves 4

my review here my company Ingredients
75g / 6 tbsp butter
1 large red onion, finely sliced
1 fennel bulb, trimmed and sliced
2 tbsp fresh lavender florets or 1tbs of roughly chopped fried lavender
2 egg yolks
150ml crème fraiche
Celtic salt and ground pepper For the pastry
115g / 1 cup flour
50g chilled butter cut into cubes
10ml/2tsp cold water
Pinch of salt To make the pastry, sift the flour and salt together. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the water and bring the dough together to form a ball. Roll the pastry out on a lightly floured surface to line four 7.5cm round, loose-based flan tins (quiche pans). Prick the base with a fork and chill.

a fantastic read Preheat the oven to 200C. Bake the pastry in tins for 6-8 minutes and take them out, slightly cool, they are now ready for filling. Reduce the oven temperature to 180C.

Bonuses The filling – melt the butter in a pan, add the sliced onion and fennel, and the chopped lavender. Reduce the heat to low. Cover the pan and cook gently for 15 min or until golden. Separately, mix the egg yolks, crème fraiche and seasoning together. Spoon the onion mixture into the pastry tins. Spoon the crème fraiche mixture on top and bake for 10-15 minutes (in 180C) or until the mixture has set and the filling is puffed and golden. Sprinkle a little extra lavender on top, if you wish, and serve warm or cold.

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