Every little bite of this delicious tart screams summertime. The beautiful, bright flavors and buttery crust can be enjoyed either hot or cold. The peppery, gluten-free crust requires no rolling. It comes together easily with parmesan cheese. We filled the tart with a spinach and ricotta mixture, seasoned with our Italian Sausage Mix. Don't let the name mislead you, there's no sausage to be found in this mix but rather kickin' red chile flakes, black pepper, fennel seed, basil, oregano, and other Italian classics.
To bejewel the tart, sprinkle some halved heirloom cherry tomatoes and little dollops of goat cheese. Bake this tart until golden brown. Make it extra special by sprinkling some fennel pollen before serving your wedge. Fennel pollen is delicate, sweet and fragrant and compliments the bursts of tomato perfectly.
Be careful not to put the fennel pollen on before baking or if the tart is still very hot — its flavor is heat sensitive! One of our favorite things about fennel pollen is how the fennel flavor is so forward yet somehow light and delicate. It makes for an excellent garnish and an elegant flavor enhancement.