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Tomato fennel tart

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Chef Mahe Herve bought the former L'Amante restaurant in Burlington and is currently in the process of transforming it into his new vision, Bistro de Margot.

He appeared on the Morning Show to tell us what people can expect at the new eatery, and to share his recipe for a tomato fennel tart recipe.

Tarte à la Tomate & Fenouil Caramelisé
Salade d'Herbettes
Tomato & caramelized fennel tart, Herb salad, "Inverno" shavings


  • Tomato (different color) 3 each medium size
  • Fennel bulb small 1 each
  • Fresh thyme 2 branches
  • Puff pastry 2 sheets
  • Extra virgin olive oil 1 tbsp
  • Dijon mustard 1teaspoon
  • Leaf of celery
  • Italian parsley
  • Tarragon 1 branch
  • Sea salt 2 pinch
  • 1 egg yolk, 1 tbsp of water


Cut the puff pastry in shape of a disk using a bowl or a small plate; poke it with a fork to prevent the dough from rising. Brush with egg wash, place a small dollop of Dijon mustard and spread it with a brush. Add some leaves of fresh thyme, herb sea salt.

Slice the tomatoes in thin slices, shingle them around the dough, season with peppercorn, sea salt, add some sliced fennel already caramelized. Drizzle lightly with olive oil and put in the oven at 350 degrees for 20 minutes. When the dough is cooked and crisp place on the plate, garnish with the shavings of cheese and herb salad.


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