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Fennel and goat's cheese tian recipe

Fennel and goat's cheese tian recipe

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  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 186 calories / serving
  • Healthy


  • 25ml olive oil
  • 25g butter
  • 2 beef tomatoes, sliced horizontally into discs
  • 400g canned chickpeas, drained
  • 25g pitted black olives, finely chopped
  • 1kg fennel bulbs, trimmed and diced
  • 125g Goat's cheese, sliced into 1cm thick discs
  • 1tsp dried thyme
  • sprig of rosemary, to garnish
  • salt
  • pepper
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 28%
  • Sugars

    5g 5%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 12.1g Protein 8.1g Fibre 8.1g


  1. Pre-heat the oven to 200°C. Melt the butter in a large, heavy-based saucepan over a medium heat and sweat the fennel and chickpeas for 8-10 minutes, stirring occasionally, until soft.
  2. Spoon into a roasting tray and season on top. Top with the slices of goat's cheese and tomato, overlapping and evenly covering the entire surface.
  3. Sprinkle the dried thyme and black olives on top. Drizzle with the olive oil and season again. Bake in the oven for 20-25 minutes until the goat's cheese starts to colour. Remove and allow to stand a few minutes before garnishing with a sprig of rosemary and serving.

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