Mediterranean flavours with perfect wine pairing
This aromatic fennel and orange tart with goat’s cheese and honey combines sweet, tangy and spicy flavours on a crispy tart base. The fennel develops a pleasant sweetness during baking, which is perfectly complemented by the fresh tartness of the oranges and the creamy goat’s cheese. A hint of honey rounds off the flavour experience. But which wine goes best with it? A fresh Verdejo from Rueda with crisp acidity, subtle herbal notes and fine fruit perfectly complements the sweetness of the orange and the spiciness of the fennel without overpowering the dish.
Which wines go best with this meal?
This fennel and orange tart combines natural sweetness, subtle flavour and creamy textures. The right wine should therefore have a lively freshness, subtle fruit and fine herbal notes to harmoniously complement the complex flavours.
1. verdejo from Rueda (main recommendation)
➡ Why? Verdejo from Rueda impresses with fresh citrus flavours, fine herbal notes and a mineral freshness that harmonise perfectly with the sweetness of the orange and the spicy fennel. ✔ Recommended region: Rueda, Spain
2. viognier from the Rhône Valley (France)
➡ Why? The light floral aromas, fine creaminess and notes of stone fruit of a Viognier complement the sweet and spicy combination of fennel and orange wonderfully. ✔ Recommended region: Rhône Valley, France
3. fiano from Campania (Italy)
➡ Why? With its slightly nutty notes, herbal flavours and soft acidity, a Fiano from Italy goes perfectly with the creamy texture of the tart. ✔ Recommended region: Campania, Italy
The recipe:
Baked fennel and orange tart with goat’s cheese & honey
Cooking utensils
- 1 Cutting board & knife
- 1 Bowl for the dough
- 1 Tart tin (approx. 20 cm diameter)
- 1 Baking paper & baking weights (e.g. dried pulses)
- 1 Pan for sautéing the fennel
Ingredients
For the tart base:
- 150 g Flour Spelt or wheat
- 75 g Cold butter diced
- 1 Pinch of salt
- 1 Egg
- 1 -2 tablespoons cold water if necessary to make the dough smooth
For the filling:
- 1 large fennel bulb cut into thin slices
- 1 Orange peeled and cut into thin slices
- 100 g Goat cheese fresh or mildly matured
- 1 Tbsp honey
- 1 teaspoon olive oil
- 1 teaspoon thyme fresh or dried
- ½ teaspoon sea salt & pepper to taste
Preparation
Prepare the tart base:
- Combine the flour, salt and butter in a bowl and work with your fingers to a sandy consistency.
- Add the egg and knead the dough quickly. If necessary, add 1-2 tablespoons of cold water.
- Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.
Prepare the filling:
- Sauté the fennel in a pan with olive oil until lightly caramelized (approx. 5 minutes).
- Season with salt, pepper and thyme.
Shape & bake the tart:
- Roll out the dough on a floured work surface and place in the tart tin.
- Cover the base with baking paper, place baking weights on top and blind bake at 180 °C for 10 minutes.
- Remove the baking paper and bake the base for a further 5 minutes until golden brown.
- Arrange the fennel and orange slices on the tart base.
- Tear the goat’s cheese into small pieces and sprinkle on top.
- Drizzle with honey and bake for a further 15 minutes.
Serve:
- Leave the tart to cool slightly and garnish with a few slices of orange, fresh herbs or additional honey.
- Cut into pieces and enjoy with a glass of Verdejo.
Recommended side dishes
- Light rocket salad with lemon vinaigrette
- Roasted nuts as a crunchy topping
- A glass of chilled Verdejo as the perfect wine accompaniment
