Fennel’s unique licorice flavor adds a boost to savory dishes. As it roasts or sautés the natural sugars caramelize making it sweeter and more subtle. It pairs beautifully with onions. Both veggies are high in vitamin C, fiber and antioxidants… but low in calories so you can feel less guilty when stuffing them into a pie crust!
Savory Fennel, Onion, and Feta Croustade Recipe
Preheat oven to 350 degrees. Grease baking sheet.
- 1 cup Flour
- 4 Tbsp Organic Butter, cut into small pieces
- 1 tsp Salt
- 3-4 Tbsp ice water
Place first 3 ingredients in a food processor and blend together. Gradually add water and mix until dough looks crumbly but holds together when squeezed. Knead dough and then divide in half. Place each ball between 2 sheets of wax paper. Ask the kids to help you roll it out thin, then refrigerate while you prep the filling.
- 1 Fennel bulb, cut in half, thinly sliced
- 2 Yellow Onions, cut in half, thinly sliced
- 4 tsp. Balsamic Vinegar
- 2 tsp. Honey or Maple Syrup
- 1 Tbsp fresh Sage, chopped
- ½ tsp Salt
- Olive Oil
- 2 Tbsp Feta Cheese
- 1 Egg + 1 Tbsp Water, beaten
Drizzle olive oil on bottom of hot pan. Add fennel, onions and salt and sauté until tender, approximately 10-15 minutes, stirring occasionally to prevent burning. Add vinegar, honey and sage.
Remove one side of the wax paper and flip rolled out dough onto the baking sheet. Remove the wax paper from the top side of the dough. Place half the fennel and onion filling in center of the dough and spread out in a 4-5 inch circle. Fold over the extra dough 1 inch towards the center, moving around the circle. Brush egg and water mixture around the crust. Bake for 30 minutes, then remove and sprinkle croustade top with Feta cheese. Return to the oven and bake an additional 20-25 minutes until crust is golden brown. Repeat steps with remaining dough for second croustade.
Yields 2 croustades, serves 4-8 people.