Preparation time: 20 minutes
Cooking time: 40 minutes
- 6tbsp of olive oil
- 500g tender young fennel, cut into wedges
- ½ tsp picked fresh thyme
- 2 garlic cloves, finely chopped
- ½ tsp finely grated lemon zest
- 2 medium onions, finely sliced
- 500g ready to roll puff pastry, thawed if frozen
- 60g Maille mustard with aubergine and a hint of rosemary
- 25g grated Parmesan
- Beaten egg or milk, to glaze
- Salt and pepper
Preheat the oven to 220°C, fan oven 200°C, Gas Mark 6.
In a large frying pan, heat 3 tablespoons of olive oil. Gently fry the fennel wedges over a medium heat. Season with salt and pepper. When golden brown, add half a glass of water, the thyme, garlic and lemon zest. Cover with a lid and simmer for about 15 minutes. Remove from the heat, take off the lid and leave to rest.
In another pan, heat the remaining 3 tablespoons of olive oil. Add the sliced onions and cook gently. Cover with a lid and stir from time to time. Soften until golden brown – about 10 minutes. Season, then leave to cool.
Roll out the puff pastry on a lightly floured surface into a circle, and trim to 30cm in diameter with a sharp knife. Place on a baking tray lined with greaseproof paper. Score a 1cm border around the edge with a sharp knife.
Prick the base of the tart with a fork and spread the Maille mustard evenly over it. Scatter the onions over the base and arrange the fennel on top, like a flower. Sprinkle with the Parmesan cheese. Brush the pastry border with beaten egg or milk. Bake for 20 to 25 minutes until risen and golden. Serve hot and cut at the table.
I like to serve it with a herb salad made of basil, chives and parsley. Toss in a little bit of vinaigrette and enjoy!
Try replacing the fennel with roasted yellow and red peppers for a delicious alternative.
Like mustard? Try this