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Fennel Tart


2 medium or 1 large fennel root
2 cups Whole Milk
3 eggs
7 oz grated romano or pecorino cheese
Salt and black pepper
1 sheet puff pastry (or make your own pie crust)


  1. Trim stalks of fennel root, and make a small cut in the root.
  2. Boil in salted water for about 15 to 20 minutes until softened but not soft.
  3. Cut into small slices when cool. Fit puff pastry or pie dough to pie pan.
  4. Pre-heat oven to 390 degrees F.
  5. Beat together the eggs and milk until frothy.
  6. Add the cheese and pepper (approx 1/2 t.)
  7. Spread the fennel roots slices over the pastry.
  8. Evenly spoon the cheese mixture over the top.
  9. Bake for about 50 minutes, until nice browned.

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