Caramelized Onion and Fennel Tart


Caramelized Onion and Fennel Tart


For the Onion and Fennel Tarte
6 squares (about 5″x5″) puff pastry dough (or croissant dough if you have it)
Egg wash (1 egg with 1 tbsp of cream, mixed well)
Caramelized onions (recipe below)
Pickled fennel (recipe below)
1/2 bulb of thinly sliced fennel with fronds
Farmersdotter Original Garlic Scape Salt, sprinkle to taste (salt can be purchased at Beaucoup Bakery)

Preheat oven to 425 F. Score a 1” frame inside the pastry so that there is a border. Dock the inside of the frame and egg wash around the edges.

Bake for 5 minutes, turn heat down to 375 F and bake for another 5 minutes. Take out the pastry, and place two onion slices on top of each square and return to the oven for another 5-10 minutes until edges are golden brown.

Cool tarte to room temperature. Sprinkle with garlic scape salt.

Mix the pickled fennel with fresh fennel to make a salad. Top the tarte with the salad and serve at room temperature.

For the Caramelized Onions

Anchovy Oil:
7 small fillets anchovies
4 large sprigs of thyme leaves, picked from the stems
1/3 cup extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

Blend all ingredients in a blender until smooth and reserve until ready to use. Can be made up to 1 week ahead and kept refrigerated.

3 medium red onions
Anchovy oil

Preheat oven to 425 F. Peel onions and cut into 2 cm thick slices. Drizzle about 2 teaspoons of anchovy oil onto each side of the onion slices. Place on a parchment lined pan. Cover with foil and roast in preheated oven for 30 minutes.

Take off the foil, lower heat to 350 F and roasted uncovered for 40 more minutes, taking out to flip the onions halfway through until they have caramelized. Allow to cool until ready to use. Can be made up to 3 days ahead and kept refrigerated.

For the Pickled Fennel
1 cup white wine vinegar
1/2 cup water
8 black peppercorns
5 sprigs of fresh thyme
1 tablespoon sugar
1 teaspoon salt
150 g thinly sliced fennel

Place sliced fennel in a heat proof container. Heat vinegar, water, peppercorn, fresh thyme, sugar and salt until mixture comes to a boil. Immediately remove from the heat and pour over sliced fennel. Let it sit overnight before using in the refrigerator. Can be made up to 1 week ahead and kept refrigerated.

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