Caramelized Fennel and Apple Tart

Serves 6

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 ! eggs 1/2 cup heavy cream 1 "ranny Smith apple, peeled, cored and thinly sliced 2 ounces ch#vre (goat cheese 1/4 cup $alnuts, chopped "arnishes% fennel fronds and chopped fresh parsley leaves

1& 'eat oil over medium heat in large saucepot& (dd fennel and sugar) cook !* to !+ minutes or until deep golden bro$n, stirring fre,uently& (dd thyme and salt) cook + minutes or until very deeply bro$ned& (-his step can be done up to ! days in advance& Store the fennel in the refrigerate until you are ready to use it & 2& .ean$hile, preheat oven to 4**/& 0ress crust into tart pan) cut off e1cess dough hanging over edge& 2se a fork to poke some holes in the bottom of the crust& 3ine crust $ith parchment paper and fill tart $ith pie $eights or dried beans& 4ake 1+ minutes or until light golden bro$n) remove pie $eights and parchment paper& 5educe oven temperature to !+*/& !& 6n medium bo$l, $hisk eggs and cream& Spread fennel in bottom of crust& (rrange apple slices on top of fennel& 0our egg mi1ture over fennel and apples& Sprinkle $ith ch#vre and $alnuts& 4& 4ake tart for !* minutes or until eggs are set& 3et stand at least 1* minutes& Serve $arm or at room temperature, garnished $ith fennel fronds and parsley&