This looks really interesting; almost like a pizza but not quite. Also, there's a lot of room for variations on the recipe
1-1/2 tablespoons olive oil
2 fennel bulbs, cored and thinly sliced
1 teaspoon sugar
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
1 pie crust (refrigerated or homemade)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored and thinly sliced
2 ounces chèvre (goat cheese)
1/4 cup walnuts, chopped
Garnishes: fennel fronds and chopped fresh parsley leaves
1. Heat oil over medium heat in large saucepot. Add fennel and sugar; cook 30 to 35 minutes or until deep golden brown, stirring frequently. Add thyme and salt; cook 5 minutes or until very deeply browned. (This step can be done up to 3 days in advance. Store the fennel in the refrigerate until you are ready to use it).
2. Meanwhile, preheat oven to 400°. Press crust into tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans. Bake 15 minutes or until light golden brown; remove pie weights and parchment paper. Reduce oven temperature to 350°.
3. In medium bowl, whisk eggs and cream. Spread fennel in bottom of crust. Arrange apple slices on top of fennel. Pour egg mixture over fennel and apples. Sprinkle with chèvre and walnuts.
4. Bake tart for 30 minutes or until eggs are set. Let stand at least 10 minutes. Serve warm or at room temperature, garnished with fennel fronds and parsley.