Reblochon , fennel and spinach ? The perfect trio for a savory tart that will remind you of the taste of tartiflette , the extra vegetables, and the big butt off .
For 6 persons
Preparation: 20 minutes
Cooking: 45 minutes
Butter a 22/24 cm pie dish.
Preheat the oven to 180 ° C (th. 6).
Roll out the dough in the mold. Cover with a sheet of baking paper, then
small cooking weights or dried beans and bake for 15 min.
Meanwhile, cut the stems and remove the first outer leaves of the fennel to keep only the bulb. Then rinse it and cut it into thin slices.
Melt the butter in a large pan and slowly cook the fennel with the anise seeds for 15 min (add a little water if necessary). Mix the cream , eggs and nutmeg .
Remove the fennel from the pan and melt the spinach for 1 min.
Remove the cooking weights from the pie shell, add the pieces of fennel , spinach and pour in the cream and egg mixture .
Cut the Reblochon into strips and place them on the tart. Bake for 30 min.
Enjoy the tart right out of the oven.
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