Todd Eyre
Ingredients
Method
1.Preheat oven to 210ºC.
2.Prepare the fennel by trimming off the “fingers” and fronds (save these for salads or slow roasts), then slice the main bulb into 3-4 thick slices. Try to keep each slice from falling apart.
3.Melt the butter and oil in a 23cm (approx) pan, then place fennel slices in a single layer and cook until golden on one side. Turn carefully and cook until soft – about 10-15 minutes.
4.Add a splash of sherry, the brown sugar and thyme. Simmer for 2-3 minutes.
5.Place the pastry over the pan and cut to size around the rim.
6.Bake for 20-25 minutes until pastry has puffed up and is golden.
7.Invert the tart onto a plate or board as soon as it’s out of the oven (be careful as syrup will run out). Sprinkle over feta, extra thyme leaves and a drizzle of good quality olive oil to serve.
Note
- Save the feathery fennel fronds to scatter over salads and meats or whip with feta, garlic and olive oil for a great spring dip. – Fennel browns quickly once cut, so if not using immediately, keep in water that has a squeeze of lemon juice added.
