Fennel & Spanish Persimon Filo Star Tart
Emily Davenport
6 servings
45 minutes
323
Vegetarian
Baking, Christmas
A perfect vegetarian recipe for the festive season from the Dairy Diary 2020.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- Olive oil 4 tbsp
- Red onions 2, peeled and finely sliced
- Fennel 2 bulbs, sliced into thin wedges
- Chopped thyme 1 tbsp plus sprigs to garnish
- Garlic 2 cloves, peeled and thinly sliced
- Finely grated lemon zest 1 tsp
Spanish persimon® 1
- Filo pastry 270g pack, thawed if frozen
- Butter 75g (3oz), melted
- Dijon mustard 2 tsp
- Parmesan-style cheese shavings 25g (1oz)
Directions
- Heat half the oil in a large frying pan and fry onions until softened. Remove from pan and cool
Add remaining oil to the pan and gently fry fennel until golden, about 6-7 minutes. Season, then add 5 tablespoons water, thyme, garlic and lemon zest. Cover and simmer for 8-10 minutes. Cool
Discard the leafy top from Spanish persimon®, then slice the fruit neatly, cover and set aside
Preheat oven to 220°C/200°fan/Gas 7. Butter a large baking sheet. Unroll the sheets of filo pastry. Brush each sheet lightly with melted butter and stack on the baking sheet, placing each sheet on top of the previous one at a different angle
Spread mustard over centre of pastry. Scatter onions on top, then arrange fennel and persimon® slices in a star shape. Sprinkle with Parmesan. Scrunch the pastry around the edges. Bake for 20-25 minutes. Serve garnished with thyme sprigs