SMALL LEMON AND FENNEL TARTS WITH ROSEMARY AND HONEY or TARTINE CON LIMONE E FINOCCHIO CON ROSAMARINO E MIELE

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Today I would like to draw the attention to a couple of blogs; first we have Tammy of Food On The Food who every Friday publishes recipes from her forthcoming cookbook of Italian family recipes. And these recipes are really good, not to speak of the wonderful family photos that she generously posts as well. (I’m waiting for a pic of her admirable Dad though, Tammy when are we going to be allowed to see the man who claims that rice is a vegetable?)
And then we have the relatively new Anglo-Hungarian food blog of Eszter who has been commenting here for ages and who finally has started her own food blog Tintaleves. Don’t panic when it opens up, just scroll down the page and you will find the English translation to the Hungarian. It must be a very verbose language though because I have noticed that the Hungarian part is often much longer than the English part, that or she is lazy. I wonder what she is talking about that she doesn’t translate…
I have had a lot of lemons that needed to be used because I’m making some Crema di Limoncello which has left me with naked lemons screaming for mercy. One thing I used them for were these little lemon and fennel tarts with rosemary and honey, they are really good if you like lemon which I do and if you don’t want to use the potato pie dough that I use, you can use your own favourite pie dough.

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SMALL LEMON AND FENNEL TARTS WITH ROSEMARY AND HONEY or TARTINE CON LIMONE E FINOCCHIO CON ROSAMARINO E MIELE

Potatoe pie dough

Fennel bulbs
Lemon juice, 1/2 lemon for each fennel bulb you use. Or less if you don’t want a too strong taste of lemon
A sprig of fresh rosemary
Honey, preferably with a relatively mild flavour
Salt
Olive oil

- Make the pie dough.
- Trim the fennel bulbs and cut them into thin wedges length wise. Put them into a pan or a skillet together with olive oil, the rosemary sprig that you have divided into smaller parts and the lemon juice.
- Add salt and let it braise until the fennel is soft and all the liquid has evaporated, it takes about 10-15 minutes.
- Line small tart tins with the dough and then fill these with the braised fennel. Top each tart with some rosemary and some honey before baking them in a pre-heated oven (175° C/ 347° F) for 10 minutes or until they are ready.

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L