A puff pastry tart topped with caramelised roasted fennel, red onions, thyme & gruyere cheese, flavoured with pesto and served with a simple salad and  mustard dressing

Roast onion, Fennel and Pesto tart Recipe

30 Minutes
Serves: 4
A crisp puff pastry base coated in pesto and topped with caramelised roasted fennel, red onions, thyme and gruyere cheese. The tart is served with a simple salad and a spicy mustard dressing

Recipe Ingreds

Pastry

  • 1 egg
  • 10 grams plain flour
  • 160 grams puff pastry

Tart

  • black pepper (to taste)
  • 15 grams butter
  • 2 bulb fennel (bulb)
  • 4 sprig fresh thyme
  • 20 grams gruyere cheese
  • 1 tbsp pesto
  • 3 red onions
  • salt (to taste)
  • 10 grams brown sugar

Salad

  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves

Dressing

  • black pepper (to taste)
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tsp white wine vinegar

Recipe with pictures Steps

Step 1

  • remove the pastry from the freezer

Step 2

  • set the oven to 190C 375F or gas mark 5
  • peel and finely slice the onion(s)
  • peel and finely slice the fennel

Step 3

  • melt the butter in the frying pan
  • Add the onion and fennel to the frying pan
  • cook until soft

Step 4

  • line a baking tray with greaseproof paper
  • lightly dust a clean work surface with flour
  • 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 5

  • beat the egg
  • Egg wash the border of the pastry
  • place in the oven
  • cook for 10 mins

Step 6

  • while the pastry is cooking

Step 7

  • add the sugar to the fennel and onions
  • cook the vegetables till they are covered in a light caramel

Step 8

  • 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
  • grate the cheese

Step 10

  • remove the pastry from the oven
  • prick the pastry inside the rectangle only
  • using a fork squash the centre down
  • set the oven to 200C 400F or gas mark 6

Step 11

  • 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 12

  • mix the dressing ingredients together in a bowl

Step 13

  • 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

  • remove the tart from the oven
  • cut the tart into slices
  • place the tart on a serving plate
  • add the salad

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 fork
  • 1 frying pan
  • 1 grater
  • 1 grease proof paper
  • 3 large knife
  • 1 pastry brush
  • 1 rolling pin
  • 2 small bowl

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About our French onion tart recipe 

 Caramelised roasted fennel and red onions on a crisp puff pastry base pesto, thyme and gruyere cheese. The tart is served with a simple salad and a spicy mustard dressing

A simple puff pastry tart is perfect for an easy evening meal paired with a simple salad and a tasty homemade dressing. This tart uses a vegetable that is not commonly used fennel, this vegetable has a delicious subtle aniseed taste and matches perfectly with roasted onions and pesto. The fennel and onion is lightly fried and caramelised with the thyme leaves.  The tart base is coated in pesto before adding the caramelised vegetables and the  gruyere cheese. The tart is served with a salad of lettuce, tomatoes and cucumber and a mustard dressing. 

Other vegetable puff pastry recipes

New Potato, Asparagus, Rosemary and Goat cheese tart

Onion Courgette & Blue Cheese Tart

Roast Butternut Squash, Pureed Leek & Brie Tart



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