Caramelised Fennel and Onion Tart

I really love making and eating this dish. It's full of flavour and I just love the flaky pastry. The perfect thing to enjoy with a chilled glass of pinot grigio.

Makes 2 Tarts

What you need

2 sheets of puff pastry

1 large fennel bulb or two smaller ones, trimmed and sliced

2 large spanish onions, peeled and sliced into rounds

1/4 cup of rice malt syrup

Splash on apple cider vinegar

1 tablespoon water

Fresh thyme

1 teaspoon tarragon

Handful of pine nuts

Salt n pepper to taste

1 tablespoon coconut oil

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What to do

Pre-heat oven to 190C fan forced.

In a large saucepan melt the coconut oil, and then add the onions and fennel and cook until starting to brown. Add the apple cider vinegar, water, seasoning and rice malt syrup. Stir to combine and simmer for about 20 minutes or until nicely caramelised.

Place the puff pastry into a shallow pie dish lined with baking paper, and then arrange the fennel and onion mixture on top in a even layer. Roughly fold the sides of the pastry inwards to create a circle. Sprinkle with salt and pepper and bake for about 15 - 20 minutes or until golden brown and puffed up.

Meanwhile, roast the pine nuts by placing them in a heavy based pan and medium heat stirring every now and then. The nuts will brown quotes quickly so keep an eye. Remove from heat source as soon as they are golden brown to prevent them from over cooking. Sprinkle on top of the tart before serving, along with a fresh spring on thyme.

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