Caramelised fennel tart

Name: Caramelised fennel tart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 60g unsalted butter; 3 red onions, thinly sliced; 2 fennel bulbs thinly sliced crossways, stalks thinly sliced, fronds reserved; 1/2 tsp ground cumin; 1/2 tsp fennel seeds, crushed; 1/2 cup (110g) caster sugar; 375g sheet frozen puff pastry (we used Carême All Butter Puff Pastry), thawed; 2 tsp olive oil, plus extra to grease; Juice of 1/2 a lemon; Finely grated cheddar, to serve

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by delicious. team

delicious. team

Sep 01, 2017

"To reduce food waste and recycle vegetables, I like to slice off the core from a fennel bulb about an inch from the bottom. I then place it in a glass with 250ml water and pop it on a sunny windowsill. In a few weeks, roots will start to grow. Once this happens, you can plant it in your garden – in about 8-12 weeks you’ll have enough fennel to make another tart,” says chef Hamish Ingham.

60g unsalted butter
3 red onions, thinly sliced
2 fennel bulbs thinly sliced crossways, stalks thinly sliced, fronds reserved
1/2 tsp ground cumin
1/2 tsp fennel seeds, crushed
1/2 cup (110g) caster sugar
375g sheet frozen puff pastry (we used Carême All Butter Puff Pastry), thawed
2 tsp olive oil, plus extra to grease
Juice of 1/2 a lemon
Finely grated cheddar, to serve

Method

1.

Preheat oven to 180°C. Grease a 26cm ovenproof frypan.
2.

Melt butter in a second large frypan over medium heat. Add onion and sliced fennel bulb. Cook, stirring, for 8-10 minutes or until fennel has softened. Increase heat to medium-high, add cumin, fennel seeds and sugar, and cook, stirring occasionally, for 10 minutes or until caramelised. Transfer fennel mixture to prepared frypan.
3.

Place pastry on a clean work surface and cut out a 30cm round. Place over fennel mixture, tucking edges between mixture and sides of the pan. Bake for 25 minutes or until golden.
4.

Remove tart from oven and carefully invert onto a serving plate.
5.

Toss fennel stalk and fronds, oil and lemon juice in a bowl until combined, then scatter over tart. Sprinkle with cheddar and serve immediately.