Caramelised Fennel, Mint and Toasted Almond Pie
- 500g large white fennel bulb finely sliced
- 1 red onion peeled and finely sliced
- 100gm rocket
- 100ml Simunovich Estate extra virgin olive oil
- 1 red chilly seeded and finely chopped
- ½ teaspoon All Spice
- 1 tsp cinnamon
- ¼ cup icing sugar
- Juice ½ lemon freshly squeezed
- 75ml white wine
- Flaky sea salt and freshly milled pepper
- 200g fresh French goat’s cheese cut roughly into 3cm cubes
- 2 tablespoons fresh mint chopped
- 50gm toasted slivered almonds
- 150g melted butter
- 16 sheets filo pastry
Heat 50ml olive oil in a large heavy based frying pan.
Add the fennel for 10 minutes until caramalised, remove from the pan and allow to cool.
Heat the remaining 50ml olive oil, add the sliced onion, chilli and garlic and sweat over a medium heat until soft.
Add the all spice, lemon juice and white wine and cook over a high heat until all the liquid has evaporated.
Remove from heat and stir through the rocket.
Set to one side and allow to cool.
Once cool fold through the caramelised fennel and goat’s cheese, mint and almonds and season if required with salt and pepper.
Lay out 4 sheets of pastry so that each sheet overlaps by half to make one large square.
Brush with butter and repeat until all pastry is used and the square is 4 layers thick.
Butter a 22cm round baking tin and place on a flat tray.
Line with the pastry letting the excess fall outside the tin.
Spoon in the filling and fold the excess pastry over the top to enclose the filling, brush with butter.
Place a flat tray on top and turn the tart over, remove the ring, brush with butter and bake 30 minutes at 180°C until golden brown.
Remove from the oven and cool on the tray.
Dust with a little cinnamon mixed with icing sugar.
Pack carefully into your picnic basket and don’t forget to take a serrated knife to cut your pie.
Serve with thick lemon and mint yoghurt.
John Hawkesby’s Wine Suggestion
- Cable Bay 2007
- Jules Taylor 2007
- Mud House 2007