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.