October 17, 2024

INGREDIENTS

½ cup, plus 1 tablespoon unsalted butter, melted, divided
2 medium fennel bulbs, thinly sliced
1 teaspoon Diamond Crystal® Kosher Salt, divided
½ teaspoon ground black pepper, divided
14 sheets frozen phyllo dough, thawed
1 pound thinly sliced bacon, cooked and crumbled
1 ¼ cups whole milk
¼ cup heavy cream
4 egg yolks
1 large egg
1 tablespoon chopped fresh tarragon, plus more for garnish
1/4 cup grated Parmesan cheese, for topping

DIRECTIONS

Preheat oven to 375°F. Lightly grease 9-inch pie dish with cooking spray.
Melt 1 tablespoon of butter in large skillet over medium heat. Add fennel, ½ teaspoon of kosher salt and ¼ teaspoon of pepper, and cook, stirring occasionally, until golden-brown and tender, about 15-20 minutes. Let cool for 5 minutes at room temperature.
Combine fennel and remaining butter in food processor and pulse until smooth. Brush fennel butter over each piece of phyllo dough and sprinkle with bacon. Scrunch each piece widthwise into long rope.
In center of prepared pie dish, coil phyllo rope into spiral shape. Repeat with remaining phyllo, wrapping around center, until coil reaches outer edge of pie dish. Bake until golden-brown and crisp, about 20-25 minutes. Remove from oven and reduce heat to 325°F.
Meanwhile, whisk together milk, cream, egg yolks, egg, tarragon, remaining kosher salt and remaining pepper in large bowl until smooth.
Pour mixture over baked phyllo pie, leaving 1/4-inch of space at top of dish. Bake for an additional 20-25 minutes, or until custard is set. Remove from oven and sprinkle with Parmesan. Set oven to broil and cook until Parmesan is melted and light golden-brown, about 3-5 minutes. Allow pie to cool completely before cutting and serving. Garnish with additional tarragon, and serve. Enjoy!