Here, fennel and onions are cooked to give a texture similar to the traditional apples of the original dish. This dish could be served as a dessert with some ice cream or cheese, or serve it as a savory course with a salad of lettuces and herbs such as flat parsley and fennel fronds.
INGREDIENTS:
1 sheet frozen puff pastry, rolled out to 11 inches round 3 medium-large red onions, sliced lengthwise radially ¼ inch 2 medium-large fennel bulbs, fronds removed and used elsewhere, stalks sliced thinly, bulbs halved lengthwise through widest part, then most of core removed and cut lengthwise radially into ¼ inch slices 2 tablespoons unsalted butter, or more, as needed ½ teaspoon dry fennel seed, powdered 1 sprig fresh thyme, stemmed and chopped Small pinch Piment d’Espelette (mildly spicy, fruity Basque chili) if you wish Salt and pepper to taste 1/2 – 1 cup sugar (using a full cup will result in a better caramelization)METHOD:
Preheat oven to 400°F.
Heat a medium pan over low heat. When hot, add the butter and melt. When it stops foaming, add the onions and fennel and toss to coat. Cook, stirring often, 5-10 minutes.
Raise heat to medium, add the thyme, fennel, piment if using, and scatter the sugar over the pan. Toss to coat and cook until caramelized, around 10-15 minutes.
While the vegetables cook, butter well a seasoned 10-inch cast iron skillet or tart pan.
When fennel is nicely caramelized-golden and getting sticky- nicely arrange some of the fennel in the pan and then add the rest of the onions and fennel to the pan. Season with a little salt and pepper.
Lay in the round of puff pastry and tuck it into the edge of the tart, folding it under as needed. Put in the center of the pre-heated oven and bake for 15-20 minutes, or until the pastry is golden.
Remove from the oven and run a spatula or knife around the edge. Place a heat proof platter over the pan and turn out the tarte.
Allow to cool 2-4 minutes before cutting and serving.
Chef’s Notes: Serve this with a salad a fennel or balsamic vinaigrette, with cheese (or a salad that includes some blue cheese), or serve it with vanilla ice cream or a tomato sorbet.
Serves: 4-6
Source: Chef Andrew E Cohen
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