7 oz. (200 g) Landana NETTLE
14.1 oz. (400 g) fennel (1 or 2 bulbs)
2 tbs. olive oil
4.4 oz. (125 g) lean bacon strips
5 squares of pastry for savory tarts
4.4 oz. (125 ml) sour cream (crème fraîche)
salt and freshly milled pepper
Preheat the oven to 200 degrees. Cut the green feathery leaves from the fennel bulbs, chop them finely and store the leaves in the refrigerator. Cut the fennel bulbs into thin slices. Heat the olive oil in a frying pan and braise the fennel with a little salt and a lid on the pan for around 8 minutes until al dente. Then allow this to cool down. In the meantime, fry the lean bacon strips until crispy and cut the Landana NETTLE into small cubes.
Cover the tart dish with the pastry. Coat the base of the tart with crème fraîche and scatter the fennel over this. Scatter the fried bacon cubes and the Landana NETTLE cheese over the tart and bake for around 20-25 minutes until golden brown and cooked thoroughly. Allow the tart to cool down for a couple of minutes and garnish with the fennel leaves and some freshly milled pepper.
Delicious as a starter or simply serve the tart as an appetizer.
Chardonnay Viognier (White, France)