35 minutes
Roast onion, Fennel and Pesto tart

Roast Onion, Fennel and Pesto tart

A crisp puff pastry base coated in pesto topped with caramelised roasted fennel, red onions, thyme and gruyere. Served with a green salad and mustard dressing

How it's doneDirections

Step 1

Remove the pastry from the freezer

Step 2

  • Set the oven to 190C 375F or gas mark 5
  • Lightly coat the baking tray with oil using a pastry brush

Step 3

Peel and finely slice the onion(s)

Step 4

Peel and finely slice the fennel

Step 5

Melt the butter in the frying pan

Add the vegetables to the pan cook until soft

Step 6

  • Line a baking tray with greaseproof paper.
  • Roll out the pastry into a rectangle 3 mm thick.
  • Score a 2 cm border around the rectangle.
  • Prick the pastry inside the rectangle only place on a baking tray

Step 7

  • Beat the egg, egg wash the border of the pastry.
  • Place in the oven, cook for 10 mins

Step 8

While the pastry is cooking,

  • Add the sugar to the frying pan.
  • Cook the vegetables till they are covered in a light caramel.
  • Season with salt and pepper

Step 9

  • Wash and remove the thyme leaves from their stalks
  • Add the thyme to the onions and fennel cook for a minute or two
  • Set a side on a plate

Step 10

Grate the cheese

Step 11

Remove the pastry from the oven,

Prick the pastry inside the rectangle only

Using a fork squash the centre down

Step 12

  • Spread the pesto inside the pastry case,
  • Spread the onions and fennel over the pastry.
  • Add the cheese
  • Place in the oven, cook for 5 mins until golden brown

Step 13

While the pastry is cooking.

  • Wash mixed leaves and place in a serving bowl.
  • Place a cross on the top of the cucumber, then slice the cucumber to form quarters.
  • Sprinkle over the salad leaves.
  • Wash the cherry tomatoes and then slice in half. Sprinkle over the salad leaves

Step 14

Mix the dressing ingredients together

Step 15

  • Remove the tarts from the oven
  • Place the tart on a serving plate
  • Add the salad serve immediately

What you needIngredients

Servings 2
Utensils
  • Baking tray
  • medium bowl
  • food processor
  • chopping board
  • large knife
  • frying pan
  • rolling pan
  • pastry brush
  • grater
  • 2 small bowl
Pastry
  • 160 grams puff pastry
  • 1/2 tbsp plain flour
  • 1 egg
Tart
  • 2 tbsp olive oil
  • 3 red onions
  • 2 fennel bulbs
  • 4 tsp thyme
  • 20 grams gruyere cheese
  • 1 tbsp pesto
  • 1 tbsp butter
  • 2 tsp sugar brown
  • salt to taste
  • pepper to taste
Salad
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams salad leaves
Dressing
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tsp honey
  • 2 tsp mustard (wholegrain)
  • salt to taste
  • pepper to taste

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