Sausage and fennel is a classic flavor combination in Mediterranean cuisines. In this Braised Fennel and Sausage Filo Tart the two are paired with a simple filo pastry base spread with a soft cheese to make a delicious tart!
Fennel, a cool-season vegetable with a fragrant anise flavor, turns incredibly sweet when sautéed, braised, and caramelized. The pairing with pork works so well because the fennel’s earthiness cuts through the richness of the sausage.
For this recipe I use filo pastry to form a lighter base, which is then topped with some Boursin cheese, a layer of seasoned Italian sausage, and caramelized fennel wedges to create a hearty, flavorful dish.
Ingredients for the Fennel and Sausage Filo Tart
Besides the cheese, the fennel and the sausage, I am using good quality filo pastry from Fillo Factory which is very easy to handle! 
- Filo pastry: in the standard 14″ x 18″ size (I used my favorite, Fillo Factory #7)
- Fennel: 2 medium bulbs (about 1 1/4 lbs. total)
- Italian sausage: quality is important for maximum flavor. If you like milder flavors, a sweet Italian sausage is a good option, whereas the hot kind of sausage will give this dish a sharper, spicier flavor
- Extra virgin olive oil: to cook the fennel and to brush on the filo
- Sea salt and ground black pepper: to season the fennel
- Extra seasonings: fennel seeds, which amplify the anise flavor throughout the whole dish
- Optional seasoning: red pepper flakes, especially if the sausage is not well seasoned
- Cheese: Boursin, (you can also use goat cheese or, seasoned ricotta)
About Fennel
Fennel is a hearty vegetable, which is very versatile and is used a lot in Italian cooking. Besides the bulb, all its parts are complete eatable; the feathery fronds are used as you would use fresh dill, and the stakes are a great addition to vegetable stocks.
Fennel’s flavor changes dramatically from its raw to its cooked forms. It is delicious raw, especially when thinly shaved and tossed into refreshing salads. When fennel is gently caramelized, however, its flavor becomes rich and luxurious with a deep, but delicate flavor.
How to make the Braised Fennel and Sausage Filo Tart
- Step 1 – Cook the fennel & the sausage: Braise the fennel wedges and brown the sausage
- Step 2 – Measure out the filo dough: trim a stack of eight filo sheets into 12″ squares
- Step 3 – Prep the filo dough: brush each sheet well with olive oil and then place the stack in the tart pan
- Step 4 – Form the filo base of the tart: fold over the filo to form a rustic edge
- Step 5 – Spread the first layer on the tart: layer the sausage and the cheese on the tart
- Step 6 – Top with the fennel: place the fennel wedges on top and bake
Once the filo tart is out of the oven, remove from the pan and garnish with the reserved, chopped fennel fronds 
Allow the tart to cool down slightly, cut into wedges and serve 
This dish is a real showstopper and you can put it together without much effort! If you prefer a vegetarian option, you can omit the sausage. It is perfect for a starter cut into smaller wedges or for lunch next to a crisp, seasonal green salad!
This recipe is a collaboration with Fillo Factory. You can find Fillo Factory filo at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 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
- 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.
- 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.
- Preheat the oven. Turn the oven on to 375° F.
- 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.
- 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.
- 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!
- 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!
-- 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.
THANK YOU FOR READING AND FOLLOWING ALONG!
Your support for my blog is greatly appreciated, please consider reviewing and rating my recipes!
Another wonderful recipe Marilena. This looks delicious!
Thank you so much Kathe, this fennel filo tart turned out really well!
My..all of my favorite things. Can’ t wait to try this. Thanks for another great recipe.
I thought of you Cynthia when I was making this recipe! I am sure you are going to love it when you make it!
Couldn’t wait to make this recipe, it was incredibly tasty! Thank you! Awesome photos too!
I am so glad you liked it, Kevin, thank you so much for sharing!