Easy Caramelized Onion and Fennel Tart

Considering it’s chilly, I couldn’t help but to think warm.
So when Jeanne, over at Cook Sister told me to go topless, I thought, well, that’s cheeky, it’s November.

All snickers aside, I grabbed for the freezer door to find my handy pack of puff pastry. So quick and flaky, it’s this stuff that will elevate any old tart to elegant center showpiece.

While my pastry thawed, I promised not to rush the onions, even after they made me cry. Delicious as they were, the addition of fennel made for a scrumptious tart with a simple depth of flavour.

So if you’ve found yourself with sudden guests or your mother in law is in the neighbourhood, dropping by for lunch, here’s something quick that never fails to impress.


2 Red Onions, peeled and sliced
1 Fennel Bulb
1 Tablespoon Olive Oil
1 Tablespoon Margarine
Pinch Salt and Pepper, to taste
2 – 3 Sprigs of Thyme, stems removed
1/2 Package Frozen Puff Pastry, 5″ square*

Slice the onions into thin rings.
Heat the oil in a large sauté pan over a medium – high heat then add the margarine to melt.
Add the onions, salt and pepper.
Sauté, reducing the heat to medium, stirring occasionally until soft; 1o – 12 minutes.
Remove fennel fronds and root end. Slice it in half and again into 1/2″ slivers.
Add the fennel and thyme to the onions, continuing to sauté until the onions are golden and the fennel is tender.
If the onions begin to stick, add a small amount of water to loosen them from the bottom of the pan while stirring.
Adjust salt and pepper, if necessary.
Preheat the oven to 350ºF.
Roll out the puff pastry to fit an 8″ tart pan.
Spoon in the caramelized onions and fennel evenly.
Bake for 20 minutes or until the pastry is crisp, flaky and golden.

May be served warm or chilled.

* Pepperidge Farm Puff Pastry is vegan.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

15 thoughts on “Easy Caramelized Onion and Fennel Tart”

  1. Yum! I am loving the Topless theme and seeing the different tarts/pies that are being posted. I really like your combination of onions, fennel and thyme. Has my imagination stirring.

  2. hahaha, this whole “topless tart” event that many bloggers are taking part in is quite fun!! your savory caramelized onion & fennel tart is quite classy, considering it’s “topless” ;0)

  3. You inspired me once again. I made the same tart after seeing yours, but mine is not vegan. I used grapeseed oil, butter, red onion, leeks, fennel and maple syrup. YUM!

  4. This looks like exactly what I feel like eating! Fennel and onion is one of my latest favourite combos – throw in puff pastry and I’m yours for keeps :) Thanks for overcoming your inhibitions and daring to go topless this month…

  5. Fennel and red onions – isn’t that a match made in heaven? Still I’ve never used them together in a pie. This one is going into my to-do list (which already has like a thousand other onion tarts) :)

  6. Autumn has only just visited our part of the world and I made your tart last week. It was lovely – thanks for the recipe, Dayna!

  7. I have to say that while I loved the idea of the red onion and fennel, this recipe is more a starting point as the flavors just seemed flat. In addition to the thyme, I added some rubbed dried sage, a little less than 1/4 white wine, about a tsp of dijon mustard, a little lemon zest and a hint of nutmeg.

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