Fennel Gruyere Grape Tart Recipes

Steps:

• In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, until deep golden brown, stirring occasionally, 40 minutes. Stir in the thyme, vinegar, salt and pepper. Preheat oven to 400°., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score 1 in. from the edges of each pastry. Spread fennel mixture to within 1/2 in. of edges. , Bake until golden brown, 12-15 minutes. Cut each tart into 12 pieces. If desired, top with reserved fennel fronds. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on an ungreased baking sheet in a preheated 400° oven until crisp and heated through.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
• In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.
• Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
• Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.

Steps:

• Cut each phyllo pastry sheet into six squares, about 4 inches each. Layer six squares of phyllo pastry in each of six muffin cups, brushing each layer with butter and placing the corners of the squares to create a petal effect. Bake at 375 degrees F for 10 minutes or until phyllo is crisp and lightly browned. Brush bottom of each pastry cup lightly with honey, using about 1 tablespoon among the 6 cups. Remove phyllo cups from muffin pan and cool on baking rack. Toss grapes with liqueur and remaining 2 tablespoons honey. Mix well and let stand 30 minutes.
• Note: You may use whipped cream cheese or prepared vanilla pudding instead of yogurt, if you prefer. Roll remaining phyllo from the purchased package in waxed paper; then in plastic wrap and store according to package recommendation.
• Nutritional Stats: Using yogurt: Calories 194; Protein 3 g; Fat 8 g; Carbohydrates 26 g; Cholesterol 22 mg; Fiber 1.0 g; Sodium 150 mg.

Steps:

• Peel the pears and cut them in half. Scoop out the seeds with a melon baller or cut them out with a knife. Slice thin and set aside. In a medium skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes. Add the lemon juice and ginger and stir. Add the pears and reduce the heat to low. Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes. Let cool to room temperature. To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards. Toast the bread. Spoon a mound of confit in the center of each serving plate. Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom.

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Steps:

• Toast the bread crumbs: Heat oven to 250 degrees. Remove crust from bread and slice 1/4 inch thick, then tear slices into 1/2 inch pieces. Spread on a baking sheet and bake for 40 to 45 minutes, until completely dry and brittle, but without any color. Let cool, then break into roughly pebble-size pieces and place between 2 sheets of parchment paper or in a plastic bag. Gently roll a rolling pin across the surface several times until crumbs have a rustic texture - larger than a grain or rice but smaller than a pea. Measure 3/4 cup crumbs and set aside. (Reserve leftover crumbs for another purpose.)
• Meanwhile, prepare the fennel: Chop 3 tablespoons fronds and set aside. If you're using large bulbs, cut lengthwise into quarters; if you're using small bulbs, cut lengthwise in half. Leave base fully attached in both instances. Turn fennel pieces cut side up and season with salt and pepper.
• Heat your largest sauté pan over medium-high heat. Add oil and butter. Then, working in batches to avoid overcrowding, add fennel cut side down and sear until deep chestnut brown, 2 to 3 minutes. If fennel is quartered, flip pieces to sear the other cut surface for 2 to 3 minutes more. Transfer fennel to a large Dutch oven.
• Add stock and wine to Dutch oven, place over low heat, cover and simmer until fennel is fork-tender but not mushy, 20 to 25 minutes. Using tongs or a slotted spoon, place fennel neatly in a 9 by 13-inch broiler-proof baking dish and set aside.
• Prepare the bread crumb topping: In a medium saucepan over medium-low heat, melt butter. Add bread crumbs, garlic paste, fennel pollen and pepper and cook, stirring often, until crumbs are pale gold, 2 to 3 minutes. Don't let them take on too much color. Remove pan from heat and stir in chopped fennel fronds.
• Make the cheese sauce: In a saucepan over medium heat, melt butter and whisk in flour. Whisk for about 1 minute, then add garlic paste. Whisk until flour begins to take on a pale gold color, 2 to 3 minutes; you want a shade between off-white and not quite beige.
• Gradually whisk in milk. Once all of the milk has been added, whisk vigorously until sauce is completely smooth; turn down heat to medium-low and simmer, whisking periodically to avoid scorching, until sauce fully thickens, 10 to 12 minutes. Turn off heat, whisk in Gruyère, and season with salt and pepper. The sauce should be very thick.
• To assemble: Place a rack in the upper third of the oven and heat to 350 degrees. Pour cheese sauce over fennel (very gently reheat sauce if cold), and sprinkle with Gruyère and Parmigiano-Reggiano. Bake until bubbling and beginning to brown, 15 to 20 minutes.
• Remove gratin from oven and scatter bread crumb topping in an even layer across the top. Continue to bake until gratin takes on a deep golden hue, about 5 minutes. If it needs more color, place dish under the broiler for 1 minute, watching it very carefully to ensure nothing burns. Serve immediately.