Fennel and Onion Tarte Tatin

Ingredients

• 2 bulbs of fennel, halved, trimmed and thickly sliced
• 2 large onions, peeled and sliced into thick whole rings
• 3.5 tbsp butter
• 3 cloves garlic, finely grated
• 2 tbsp soft brown sugar
• 1 tbsp roughly chopped sage
• 2 tbsp balsamic glaze
• 3 ½ tbsp parmesan, finely grated
• 11oz pre-rolled puff pastry dough
• 8 sage leaves
• 1-2 tbsp olive oil
• Sea salt
• 1 tbsp olive oil mixed with 1 tsp balsamic glaze

Instructions

1. 1
   Preheat the oven to 425F/220C/200 Fan/Gas 7. Choose a frying pan with an ovenproof handle.
2. 2
   Bring 7 cups of water to a boil. Add the fennel and boil for 2 minutes. Add the onion and boil for 3/4 minutes until nearly soft. Drain well and leave to cool slightly, keeping the onion rings whole where possible.
3. 3
   Melt the butter in a shallow, medium sized frying pan. Add the garlic and sugar and fry for 30 seconds, stir in the sage. Place the onions in a single layer in the pan. Put the fennel on top, season and drizzle with the balsamic glaze. Fry for about 5 minutes until the sugar starts to turn the onions golden brown. Turn off the heat and leave to cool in the pan.
4. 4
   Roll out the pastry slightly then cut out a round of pastry the same size as the pan. Sprinkle the vegetables with the grated parmesan cheese and place the pastry on top.
5. 5
   Bake in the oven for about 20-25 minutes until golden brown.
6. 6
   To make the sage leaves, fry the whole leaves in oil over a high heat for about 30 seconds until crisp, remove on to kitchen paper and sprinkle with sea salt.
7. 7
   Remove the tart from the oven, leave for 10 minutes, then carefully turn upside down onto a plate. Brush the top with the oil and balsamic mix and scatter over the sage leaves.
8. 8
   Cut into wedges to serve.