Tart with caramelized red onion and fennel

Instructions

1. Preheat the oven to 200 °C. Peel and cut the onion into thick washers. Clean the fennel head and cut it long strips. Remove the thick part of the core. Put the onions and fennel in a baking tray and add the olive oil and balsamic vinegar. Sprinkle on top the crushed coriander seeds, salt and black pepper. Bake for 25 minutes until the vegetables soften and start to caramelize. Remove the pan from the oven and let the vegetables cool.
2. Spread the puff-dough on the countertop and cut out a diameter larger by 3 cm from the diameter of the pan in which you will bake the tart.
3. Put the dough in the fridge to keep it cold.
4. Choose a frying pan suitable for oven. Cast iron pan is an excellent choice. Put the sugar in it and add 3 tbsp cold water. Heat over a medium-high heat and let the sugar caramelize and evaporate the water. Remove the pan from the heat. Arrange the fennel and onions in the pan. Sprinkle the thyme and grated parmesan.
5. Remove the dough from the fridge and cover the vegetables. Push the ends inward and make small holes with a sharp knife to allow steam to come out. Bake for 30-35 minutes in the oven heated to 200°C or until the dough is crisp and golden.
6. Remove the pan from the oven. Leave to cool for 5 minutes. Place a suitable plate on top and gently turn the tart.
7. Sprinkle fresh thyme on top and serve.

• Servings : 6
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : beef, Pizza, Pasta, Spagetty, Quiches, recipes for winter
• Ingredient : Balsamic vinegar, Coriander, Fennel, Ground black pepper, Olive oil, Onion, Parmesan cheese, Puff pastry, Quiche, Salt, Sugar, Thyme, Thyme leaves