Rustic Fennel and Goat Cheese Tart

Rustic Fennel and Goat Cheese Tart

with Walnut and Fig Green Beans

Read more

Light and flaky puff pastry is a game-changer when it comes to impressive weeknight meals. You'll love the crunch of the buttery base that's baked to perfection. We've used it to make a tasty onion and goat cheese tart, and served it with sweet figgy green beans.

Allergens:Wheat/BléSoy/SojaTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

170 g

Green Beans, trimmed

170 g

Fennel, sliced

56 g

Onion, chopped

10 g


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 tbsp

Fig Jam

1 unit


½ cup

Goat Cheese


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3853 kJ
Calories921 kcal
Fat61 g
Saturated Fat21 g
Carbohydrate85 g
Sugar12 g
Dietary Fiber10 g
Protein20 g
Cholesterol30 mg
Sodium730 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 425°F (to bake the tart) and remove the puff pastry from the fridge. Start prepping when your oven comes up to temperature!


Cook the dough: Unroll the room-temperature puff pastry onto a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around each pastry square (but make sure not to cut all the way through!), then use a fork to prick holes all over the pastry. Bake in the centre of the oven until the crust is lightly golden, 14-16 min. (If you’re making a tart for 4 people, use 2 baking sheets – one for each pastry.)


Prep: Meanwhile, wash and dry all produce. Strip a few rosemary leaves off the sprig and finely chop 1 tsp (double for 4 people). Zest, then juice the lemon.


Assemble the tart: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and fennel. Cook, stirring occasionally, until golden-brown, 8-10 min. Stir in the rosemary and lemon zest. Season with salt and pepper. Divide the mixture over the baked puff pastry and sprinkle with goat cheese and half the walnuts. Return to the oven and bake until the crust is golden-brown, 4-5 min.


Cook the green beans: Meanwhile, add another drizzle of oil to the pan, then the green beans. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min. Remove from heat, then toss with fig jam, 1 tbsp lemon juice (double for 4 people) and remaining walnuts. Season with salt and pepper.


Finish and serve: Cut the rustic fennel and goat cheese tart into squares and serve alongside the green beans. Enjoy!