Wensleydale and apple tart with salad recipe
Fennel adds a sweet aniseed note to this tart, and a raw crunch to the salad
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Cooking tools:
- Tart pan
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Serving platter
- Plate
- Spoon
- Colander
Ingredients
- ½ x 500g block of puff pastry*
- 2 tsp olive oil
- 1 fennel bulb
- 1 small red onion, thinly sliced
- 1 red apple, cored and thinly sliced
- 50g caramelised onion chutney
- 40g Wensleydale*, crumbled
- 1 tbsp lemon juice
- 30g wild rocket
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