Caramelised Fennel Tart
3 tbsp Azalea Grapeseed Oil
1 large bulb fennel, very thinly sliced (fronds reserved to garnish)
1 large brown onion, very thinly sliced
1 tbsp brown sugar
3 tbsp vincotto or aged balsamic vinegar
2 sheets store-bought puff pastry
1 egg, whisked with a splash of water
2 tbsp Dijon mustard
3 sprigs thyme, leaves picked
3 tbsp finely grated parmesan
Sea salt and freshly cracked black pepper
Preheat a fan forced oven to 200ºC. Line a baking tray with baking paper.
Brush one sheet of pastry with egg wash then top with the other sheet. Mark a 2cm border around the edges, brush with egg wash all over then prick the centre with a fork all over. Bake for 15 mins. Set aside.
Heat oil in a large frypan over medium heat. Add fennel and onion, season with salt and pepper and cook, stirring occasionally, until softened and light golden. Add sugar and vincotto and cook until caramelised and deep golden.
Spread mustard over the centre of the puff pastry, then spread fennel mixture over the top evenly and scatter with thyme leaves and parmesan. Bake for a further 15 mins or until the pastry is crispy and golden. Serve immediately with reserved fennel fronds and extra freshly cracked black pepper.