I adore fennel and I know that not everyone feels the same as any aniseed taste is often a problem for some! The tomatoes in the tart are pretty sweet so the fennel flavour adds a good variation and physically a good bite.
What you need for the pastry:
300g white flour
A few pinches of salt
And for the top:
2 cloves of garlic
5 good sized tomatoes
Half a fennel
Fennel seeds or any other herb you fancy
1: Put the pastry ingredients in a bowl and mix together to make a smooth pastry.
2: Boil the tomatoes for about 5 minutes, then put them in a bowl and squish them a bit. Drizzle olive oil over them and sprinkle some fennel seeds on top. Add the garlic (cut into small pieces).
3: Slice the fennel and keep the grassy bits ontop.
4: Spread the pastry smoothly in a quiche dish. Bake the pastry for 10 minutes at 180C. Remove from the oven and spread the juicy tomatoes on it. Lay the fennel slices over the tomatoes. Put the tart back in the oven for 20 minutes. Check and if the pastry is not golden leave it in for a little longer.