2 cups AP flour
1 tsp salt
¾ cup cold unsalted butter, diced approx ½” pieces
⅓ cup cold water
1 pie crust recipe
1 bulb fennel, sliced thin (fronds reserved for garnish)
2 oz chevre, crumbled
2 ripe pears, cored and sliced thin
½ cup heavy cream
¼ cup walnut pieces
½ tsp fresh thyme leaves
Salt and Pepper
Mix the flour and salt in a large bowl. Add butter and combine with flour mixture, pinching and flattening butter pieces until mixture becomes slightly mealy feeling, but butter pieces are still visible.
Begin adding water one tablespoon at a time until the dough comes together . Don’t add so much water that the texture becomes sticky.
Flatten into two equally sized discs, cover with plastic wrap and refrigerate for 30 minutes.
Roll out both pieces of dough on a floured work surface. Each crust should be about ¼ inch thick. Place the crust atop tart pan. Gently press it into the pan. Use rolling pin to trip top of dough by gently rolling it over top. Refrigerate until ready to use. This crust works well for tarts, quiche or pie.
Preheat oven to 400 degrees
Slice fennel in half, and remove core. Slice thin. Core pears, and slice thin. Mix eggs, heavy cream, salt and pepper and thyme in a separate bowl. In tart crust, arrange pear slices, fennel slices, and crumbled chevre. At the edge, gently pour in egg mixture, careful not to get egg mixture all over the top of the vegetable items. Bake in 400* oven for approximately 30 minutes, or until set and nicely colored. Let stand for 10-15 minutes, garnish with walnuts and fennel fronds.