Braised Fennel and Sausage Filo Tart
 
Prep time
Cook time
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For this recipe, filo pastry is used as a base and is then topped with a flavorful mixture of caramelized fennel and seasoned Italian sausage to create a hearty, flavorful dish.
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 6
Ingredients
  • ½ package of filo pastry, defrosted overnight (I used my favorite, Fillo Factory)
  • 2 large fennel bulbs (about 1¼ lbs. total) , cut in half lengthwise and cores removed
  • 5 oz. good quality, mild Italian sausage, casings removed
  • ½ tsp. fennel seeds
  • ¼ tsp. red pepper flakes (optional)
  • 2 TBSP. extra virgin olive oil
  • --- sea salt and freshly ground pepper for the fennel
  • --- more extra virgin olive oil to brush on the filo sheets
  • 5 oz. Boursin cheese (I used the garlic & chive kind), or, a soft goat cheese of your choice torn into small bits
  • 2 TBSPS. fennel fronds, chopped
Instructions
  1. Cook the sausage. In a large skillet, set over medium-high heat, add 1 tablespoon of extra virgin olive oil, then add the crumbled sausage. Cook for about 5 minutes, breaking it up with a spoon as you cook until it is no longer pink. Half way through the cooking, add the fennel seeds and the red pepper flakes and continue to cook. Transfer the sausage to a plate using a slotted spoon.
  2. Trim and Cook the fennel. Remove the stalks from the bulbs and reserve the fronds to garnish the tart later. Cut each fennel bulb into eight (or six) wedges (about 1" each). To the same skillet, add another tablespoon of olive oil and the fennel wedges, cut sides down. Season the wedges with salt and pepper, sear for 4-5 minutes, then carefully turn them on the other side using two spatulas. Repeat for a few more minutes and then add ¼ cup of water to the skillet, cover and braise for about 5 minutes, adjusting the heat as necessary. During that time the fennel will slowly braise and it will become nice and tender. If the water evaporates before the fennel is tender, add some more hot water and cook for a few more minutes. Do this in batches, if your skillet is not large enough. Transfer the fennel to a plate to cool.
  3. Preheat the oven. Turn the oven on to 375° F.
  4. Prepare the filo pastry. Uncover the filo package and take out eight sheets of filo. With a sharp knife, cut through the stack of filo so you have eight, 12” squares. Reserve the remaining filo dough for another use. Place the first sheet of filo on a clean surface and brush it well with some extra virgin olive oil. Continue with the rest of the filo, placing each sheet on top of the previous one and on a slightly different angle each time (you will end up with something like a star pattern). Brush some olive oil on the bottom and sides of an 9” tart pan. Lift the prepared filo sheets and place them on the center of the dish. Trim the corners of the stack slightly and fold over the edges towards the center of the baking dish, creating a small, rustic border. This does not have to be perfect.
  5. Top the filo pastry shell. Spread most of the cheese over the bottom of the filo shell. Add the cooked sausage. Next, arrange the fennel wedges on top, close to each other. Fill in any gaps between the fennel wedges with the remaining cheese.
  6. Bake. Place the filo tart on a baking sheet and bake for about 20 minutes or until the filo is golden brown. Each oven is different, so keep an eye on it as you do not want your filo and/or fennel to burn!
  7. Cool and Serve. Once it is out of the oven, allow the dish to cool slightly, top with the reserved fennel fronds and cut into 6 wedges. Serve with a crisp green salad!
Notes
-- If the fennel bulb is older and looks fibrous, peel off the outer layer of the bulb

-- Mild sausages typically contain garlic and herbs, whereas hot sausages contain more spices, such as red pepper flakes or cayenne pepper for heat

-- Store any leftovers in the refrigerator and reheat gently in a low oven before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/fennel-and-sausage-filo-tart/