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.
EASY CARAMELIZED ONION AND FENNEL TART
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.