Fennel Tart with Orange and Olives

Cut and discard the stalks from the fennel, reserving the fronds. Using a mandolin, very thinly slice the bulbs lengthwise. Set aside half the orange zest, then put the remaining zest and orange juice in a wide saucepan, along with the lemon zest and juice, and the white wine. Add the fennel slices to the pan, cover with a lid, and cook for 10 minutes or until tender

Once cooked, carefully remove the fennel and put it onto a tray to cool, leaving the cooking liquid in the pan. Gently simmer the cooking liquid, uncovered, until it has reduced down to about ¼ cup. Set aside to cool

In a small bowl, combine the reserved orange zest with the mascarpone and gruyere. Mix well and season with salt and pepper

Preheat the oven 220°C (200°C fan bake) and put a baking tray in the oven to heat up

Roll the pastry out into a large rectangle and transfer it to a sheet of baking paper. Trim the edges if necessary and lightly score a 2cm border to form a crust. Thinly spread the mascarpone mix over the pastry, leaving the scored edge clear. Lay the fennel pieces evenly across the mascarpone, overlapping them slightly, then top with the orange slices and scatter over the olives

Brush the pastry edge with the egg wash, then carefully slide the pastry and baking paper onto the hot oven tray

Bake for 30-35 minutes, until the pastry is puffed and golden and the fennel lightly caramelised. If the top starts to brown too quickly, loosely cover it with a sheet of baking paper

Cool for 5 minutes, then drizzle over the remaining orange sauce and scatter over the fennel fronds to serve