December 23, 2013 § 68 Comments
We prepared this savory pie for dinner the other night and if you are in need of an aromatherapy session this is your answer. Your whole house will have a lovely scent of fennel and roasted walnuts. It is perfect for a casual weekend lunch or as a vegetarian option for entertaining. We enjoy a savory pie for breakfast on Christmas morning. You can make it the night before, refrigerate and reheat in the morning. Awww the smell…
I n g r e d i e n t s
- 3 fennel bulbs, cut into thin wedges
- 2 tablespoons olive oil
- 7 oz. soft goat cheese, roughly crumbled
- 1/2 cup walnut halves
- 3 eggs
- 3/4 light cream
- 2 tablespoon chopped scallions
- sea salt and freshly ground black pepper
- your basic regular pie crust recipe
M e t h o d
Preheat oven 350°F. Put the fennel bulb wedges on a roasting pan, add the olive oil, and season well with salt and pepper. Roast in the oven for 40 minutes, turning after 20 minutes, until golden and tender. Let cool to room temperature. Prepare your pie crust while the fennel is in the oven roasting.
Once the fennel has cooled arrange onto the pie shell and scatter the cheese and walnuts randomly over and in between the pieces of fennel. Put the eggs, cream, and scallions in a bowl. Whisk with a fork to combine, season well and pour over the fennel. Bake in the still-hot oven for about 45 minutes, until golden on top. Serve the pie at room temperature. Delicious with a lightly dressed arugula salad on the side.