Fennel and Roquefort Tart

VIEW FROM GREAT ISLAND(1)
12Ingredients
65Minutes
320Calories

Ingredients

US|METRIC
  • 1 1/2 pounds fennel bulb (trimmed and sliced)
  • 2 tablespoons butter
  • 2 tablespoons thyme (chopped)
  • salt
  • pepper
  • 6 ounces roquefort cheese (crumbled)
  • 1 egg
  • 1 egg yolk
  • 62.5 milliliters milk
  • 15 milliliters heavy cream
  • 1 pinch nutmeg
  • 10 inches tart (pan, I used an unbaked crust, recipe here.)
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    NutritionView More

    320Calories
    Sodium40% DV950mg
    Fat35% DV23g
    Protein27% DV14g
    Carbs5% DV16g
    Fiber24% DV6g
    Calories320Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol160mg53%
    Sodium950mg40%
    Potassium910mg26%
    Protein14g27%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber6g24%
    Sugars2g4%
    Vitamin A15%
    Vitamin C40%
    Calcium35%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Marina B. 4 years ago
    Hello! I tried this recipe recently and I found it had too much roquefort flavour! I couldn't hardly taste the fennel, nor the thyme at all. For the next time I would reduce half the amount of cheese. Enjoy!

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