Savory Fennel Hazelnut Tart with Carmelized Onions

Fennel

Course Breakfast and Brunch

Ingredients in this Recipe

1 medium onion, thinly sliced
1 teaspoon salt
1 teaspoon sugar
1/2 cup dry white wine
1/4 cup heavy cream
2 bulbs of fennel, trimmed of fronds and cut into thin slices
2 cups flour
3/4 cups crumbled goats cheese
3/4 cups finely processed, toasted hazelnuts
5 tablespoons cold butter, cut in pieces
extra virgin olive oil

Recipe Preparation

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