Food recipe: Fabulous fennel and onions and more

Vegetable Food Recipe Week, The Sequel: Day 2
Yesterday, we had the most amazing soup. Today, in day two of Vegetable Food Recipe Week, The Sequel we have a tarte. But not just any tarte. Oh no! For today we have the wonderful fennel, red onion & hazelnut tarte from The Passionate Cook. So simple to make, but elegant enough to serve to company any day of the week.

And good enough that you could eat an embarrassingly huge portion all by yourself. Not that I would know, mind you. No. Erm ...
Food recipe: Fennel, red onion & hazelnut tarte (tatin)
(serves 4 as a light lunch or 6 as a starter)

3 medium fennel bulbs
3 red onions
75 g butter
4 heaped tbsp demerara sugar
600 g puff pastry (ready-rolled)
50 ml balsamic vinegar
1 twig rosemary
1 handful of hazelnuts
a sprinkle of shaved parmesan

Clean the fennel bulbs, then cut into 8 to 12 wedges each. Cook in light vegetable stock for 10 minutes.

Pre-heat fan oven to 200 C.

Meanwhile, peel the onions and cut into similar wedges. Melt the butter in a heavy-based pan, add the onion & fennel and fry until browning. Add the sugar and cook until it dissolves and caramelises. Pour in the balsamic vinegar and leave the vegetables to cook for another 10 - 15 minutes until they are tender and the sauce has thickened. Season generously with salt & pepper to achieve a good balance between sweet and sour/salty. Stir in the rosemary.

Prepare the pastry by cutting it into 4-6 equal pieces depending on the number of portions you're serving. They can be round or rectangular, whatever shape takes your fancy. Place on a non-stick baking mat or a sheet of baking parchment. Fold the edges over once towards the centre, to create a double layer of pastry along the rim of the tart.

Divide the vegetables equally between tarts, spoon over the sauce. Transfer to the oven and bake until the pastry is cooked through, crispy and browning.

Sprinkle with chopped hazelnuts and parmesan shavings and serve with a salad on the side - rocket is a particularly good match.
Prepackaged puff pastry is heaven-sent, don't you think? It is what makes this such a fast and easy dish. But it is the surprising dash of hazelnuts and rosemary that elevates this to something special, yes? Of course yes!

So what is in store for tomorrow, you ask? Yet another soup! But this one is quite different from the charmer from yesterday. This one, calls for a secret ingredient. Can't wait until tomorrow to find out? Then I will give you a very subtle hint: Rum! So don't change your channel for tomorrow we have yet another edition of Vegetable Food Recipe Week, The Sequel.