Name: Tuna and fennel tart
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 10 ounces tuna, very thinly sliced; 1 tablespoon fennel seeds; Salt and freshly ground black pepper; Coarse salt; ½ cup any stock; 4 rounds puff pastry or other dough, each 5 to 6 inches across; Vegetable Vinaigrette or other vinaigrette; 3 tablespoons butter; 1 pound fennel, trimmed, some of the feathery fronds reserved, and thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Like all of the savory tarts, this can be made with puff pastry, phyllo, or pizza or pie crust dough. All should be prebaked at 400°F for about 10 minutes, or until golden-brown.

You can make this with salmon instead of tuna if you prefer.

Ingredients

4 rounds puff pastry or other dough, each 5 to 6 inches across
3 tablespoons butter
1

Fish course
Pescatarian
Pie

Method

Preheat the oven to 400°F. Use a nonstick baking sheet or cover any baking sheet with a piece of parchment paper. Arrange the disks of pastry on the sheet, prick then! with a fork, and b

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Tuna and fennel tart

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