Number of servings :
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1/3 cup (75 mL) white wine
1/3 cup (75 mL) water
2 large fennel bulbs, sliced lengthwise, about 3/4 inch (2 cm) thick
1 tbsp (15 mL) butter
1 tbsp (15 mL) cane sugar
1/3 cup (75 mL) freshly grated Romano or Parmesan cheese
pack (397 g) frozen puff-pastry dough, defrosted
1. Cook fennel in white wine and water, in large covered pot, about 15 minutes or until liquid has evaporated and slices are soft. In skillet, melt butter, then sprinkle on sugar. Place fennel slices on top and caramelize over medium-low heat, about 10 minutes or until golden. Arrange sliced fennel, caramelized side down, on oiled parchment-paper-lined pie dish. Sprinkle on grated Romano.
2. Roll out dough to size of pie dish and place on top of fennel pieces, tucking in edges. Bake at 350°F (180°C) approximately 30 minutes, until pie dough is golden. On removing from oven, invert onto plate, peel away parchment paper and serve immediately.