Red Onion & Fennel Tart with Walnuts, Chevre and Fennel Pollen

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Region French
This delightful tart has a tender, flaky crust and intense spring flavors.


  • 1 stick unsalted butter (very cold, chopped into pieces)
  • 1-1/2 cup unbleached white flour
  • 1/2-3/4 cup ice water
  • 2 red onions (thinly sliced)
  • 1 Large fennel bulb (trimmed and thinly sliced, fronds reserved)
  • 1/2 cup walnuts (lightly toasted and chopped)
  • 1/4 cup Chevre
  • Balsamic vinegar
  • Ratto's extra virgin olive oil
  • pinch red chili flakes
  • salt & pepper
  • 1 tablespoon fennel pollen (available at Ratto's)


Step 1
Preheat oven to 425.
Step 2
Make crust by pulsing together the flour, butter, and a pinch of salt until crumbly. Slowly pour in the ice water and pulse until the dough just forms.
Step 3
Gently roll out dough on a clean, floured surface. Lay in a sheet pan- it needn't look neat & tidy- and let rest in the freezer for 15 minutes.
Step 4
Saute onions & fennel with some salt in olive oil slowly until very tender and caramelized, about 15-20 minutes. Add chili flakes, pepper, and a hearty dash of vinegar. Cook a little longer.
Step 5
Remove the dough from the freezer.
Step 6
Lay out onion mixture on the rolled out dough, leaving an inch on the edges. Sprinkle on toasted walnuts and Chevre, plus some fennel fronds. Wrap edges around tart to enclose like a galette.
Step 7
Bake for 30 minutes or until lightly browned.
Step 8
Sprinkle with fennel pollen right before serving.