Caramelized Onion and Fennel Tart
Servings: 6 servings
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.