Caramelized Onion and Fennel Tart

Caramelized onion and fennel tart is a flavorful treat. Cook the veggies ahead of time so they’ll be ready to go on top of store bought puff pastry dough whenever you’re ready.

How to caramelize onions and fennel

Fennel’s slight anise flavor deepens when caramelized and complements the sweetness of the onions. It takes about a half an hour to caramelize the onions and fennel, but aside from the occasional stir, they don’t need a lot of supervision. Salty black olives and shredded cheese provide a counter note to the vegetables when added to the tart.

To caramelize heat some oil in a large skillet over high heat. Add the onions and fennel and stir to coat in the oil. Cook on high heat for 5 minutes or so until the onions begin to take on some color. At this point turn the heat down to low and let the vegetables cook. They won’t need any more attention other than an occasional stir. After about 30 minutes or so they turn a lovely golden brown and are ready to use on your onion and fennel tart.

You should be able to find puff pastry dough in any large grocery store. Some brands are fresh, and others are frozen. Make sure to thaw frozen dough as directed on the label before cooking. You can lightly score the puff pastry dough around the edges to form a crust that will puff up around the rest of the tart. Prick the center all over with a fork before baking to prevent the middle from rising as much as the edge.

Caramelized Onion and Fennel Tart

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Servings: 6 servings

Author: LydiaF

Ingredients

• 1 package puff pastry dough thawed if frozen
• 1 large onion cut into half moons or petals (about 1 1/2 cups)
• 1 - 2 fennel heads trimmed of stalks, cored and sliced into half moons (about 1 1/2 cups)
• 1 cup shredded Emmental or Swiss cheese
• a large handful of pitted black olives cut in half
• chopped parsley for garnish
• olive oil for sauteeing the veggies
• pinch red pepper flake
• salt and pepper to taste

Instructions

• Heat olive oil with a pinch of red pepper flake in a large heavy skillet over high heat.
• Add the onions and fennel and cook until they begin to take on some color. Stir often to prevent burning. Season with salt and pepper if desired.
• Reduce the heat to low and continue to cook, giving a stir every so often until the vegetables are a nice golden brown. It will take 20 - 30 minutes and the volume will reduce by almost half.
• To make the tart, heat the oven to 400° F/ 200°C
• Roll out a piece of puff pastry dough and trim to fit a baking sheet as necessary.
• Use a sharp paring knife to score a rectangular shape about an inch from the edge all the way around. Take a fork and prick the inside.
• Bake the crust for about 10 minutes or until the color changes and the outer crust puffs up.
• Remove from the oven and distribute the caramelized onions and fennel (about 1 1/2 cups). Scatter the cheese and olives over top. Bake for another 10 - 15 minutes until the cheese is melted and the vegetables are heated through.
• Cut into 6 squares for serving.

Notes

This tart makes a nice meal when served with a spinach salad and a glass of your favorite wine. Cut the tart into smaller squares for an appetizer.

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