February 5, 2018

Braised Fennel, Orange And Black Olive Tart Recipe

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 1 hour

Vegetables like fennel are quick-braised, meaning still-cooked in liquid but for a shorter amount of time than meat and usually on the stovetop. This tart combines the brightness of oranges with the brininess of olives, plus a licorice hit from the fennel.


  • 2 fennel bulbs, about 2 lb. total
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and freshly ground pepper
  • 1/2 cup juice of mandarin oranges (from 8-10 mandarins)
  • 1/4 cup white wine
  • 1/4 cup whipping cream
  • 225 g frozen puff pastry, thawed
  • 1 egg, lightly beaten with 1 tbsp water
  • 1 cup ricotta
  • 1⁄4 cup finely chopped chives
  • 1⁄4 cup dry-cured black olives, pitted, coarsely chopped


Yield: Serves 6

Cut And Braise Fennel

  1. Pluck fronds from fennel stems and reserve. Cut off stalks and discard. Slice bulbs vertically into 1⁄4″ slices. Trim some of core, but leave enough to keep slices intact.
  2. Melt butter and oil in wide, low-sided, heavy-gauge pot over medium heat. Add fennel slices. Season with salt and pepper. Cook 2 minutes, turning to coat in oil.
  3. Add orange juice and white wine. Return bring to boil. Cover and reduce heat to low.
  4. Simmer 20 minutes or until fennel is tender. Remove lid and transfer fennel to a platter, leaving sauce in the pan.
  5. Add cream to sauce and bring to boil. Boil 5 minutes or until sauce is very thick. Remove from heat and let cool.

Make And Bake Tart

  1. Preheat oven to 425°F.
  2. Roll out puff pastry on lightly floured surface into 10″ x 13″ rectangle. Transfer to parchment paper-lined baking sheet and brush sides of pastry with egg wash.
  3. Stir ricotta with chives. Season with salt and pepper. Spread on puff to 1″ from side.
  4. Layer cooked fennel slices over ricotta. Drizzle cream sauce from braising pan over fennel. Sprinkle with olives. Bake 15 to 20 minutes or until pastry is golden.
  5. Remove from oven and sprinkle with reserved fennel fronds. Slice and serve.

Stacey Brandford


House & Home February 2017


Lauren Petroff