- 100 g integral spelt flour
- 100 g rye flour
- 1 teaspoon mix of spices: fennel seeds and cumin seeds
- 1/2 teaspoon baking powder
- pinch of sea salt
- 80 ml water
- 3 tablespoons olive oil
- 2 medium fennel
- 1 teaspoon butter + little olive oil
- sea salt, pepper
- 2 teaspoons lemon juice
- Feta cheese or some young cheese
- little almonds
Peel fennel, wash it and remove brown part if it has and cut into thin slices. Put it into frying pan on little olive oil and fry until become completely soften while occasionally add water. At the end add mixture of spices, little salt and pepper, lemon juice and butter. Stir and leave it to cook for two more minutes, then remove from the stove. Let it cool bit and eventually release more juices.
Mix of spices: take per one teaspoon of fennel seeds and cumin seeds, put in small sauce pan and place on the stove. When start smelling transfer to the mortar and crush them with the pestle. Put that mixture to the dough and to the filling. Knead the dough and leave in the fridge to rest for half an hour. Stretch the dough on the baking paper, turn the baking dish (for tart) upside down, press it into dough, remove the excess, and dough with the baking sheet put in a baking dish. Stab it little with the fork, put fennel, sprinkle with almonds and put cheese over it. Bake in preheated oven on 200 degrees from 30 to 40 minutes.