Smoked Salmon, Fennel and Herbed Mascarpone Tart

Preparation

1. Step 1

   Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3½ cups.

2. Step 2

   Grate 1½ teaspoon zest from the lemon, then squeeze out 1½ tablespoons lemon juice, keeping zest and juice separate.

3. Step 3

   In a mixing bowl, toss together fennel slices, lemon juice, olive oil, ¼ teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.

4. Step 4

   Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.

5. Step 5

   In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining ½ teaspoon salt and ¼ teaspoon pepper until well combined.

6. Step 6

   On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about ⅛-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry.

7. Step 7

   Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.

8. Step 8

   Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).

9. Step 9

   To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.