Monday, January 7, 2013

Caramelized Fennel and Onion Tart with Feta Cheese

I have been wanting to make something with fennel and bread for so long I can't even remember. Every time I bring some fennel home from the supermarket, it lands up in a bake or a soup!! Last friday I saw some super fresh and crunchy fennel at the local market I picked it up immediately. I also got some fresh yellow onions and a nice batch of feta cheese to go with it - the result was this yummy tart!!

350g divided equally
all purpose flour
oats flour
2 tbsp vital wheat gluten
2 fennel bulbs, sliced thin
2 large onions, sliced thin
1 cup feta cheese
2 tbsp butter
2 tsp olive oil, divided
2 tsp dry instant yeast
11/2 tsp salt, divided into 1 tsp and 1/2 tsp
3 tsp sugar
1 tsp garlic powder
Water for kneading

  1. Sift the flours together with the vital wheat gluten and half one teaspoon of salt. In a separate bowl, take a half cup of water, add the sugar and warm the water, just so you can dip a finger in it comfortably.
  2. Sprinkle the yeast over it and allow it to proof for ten minutes.
  3. Pour this into the four mix and rub in. Now add as much as needed to make up a soft dough.
  4. Cover and leave for two hours.
  5. Prepare the topping by heating the olive oil in a large frying pan. 
  6. To this add the onions and fennel and fry on a medium heat until they begin to soften and turn transparent.
  7. Add the remaining salt, butter, sugar, and garlic powder. Mix gently and continue cooking until all the water has left the vegetables. 
  8. Stir every so often and do not allow to turn brown.
  9. Remove onto a large plate and cool completely.
  10. To assemble the tart roll out the dough to cover a large cookie tray.
  11. Cover and set aside for 20-25 minutes. Next top with the fennel and onion mix. 
  12. Sprinkle with feta cheese.
  13. Bake at 350 F for 25-30 minutes or until you see it browning at the edges.
Remove from the oven, allow to sit for 5 minutes, then slice and enjoy!

Good to Know:
  • Enjoy this tart warm or cold. It will stay in the refrigerator for up to 4 days and reheats well.
  • I have not added much salt to the topping as feta cheese is generally quite salty. If you feel it is less adjust to taste.
  • This dough comes out beautifully spongy and is also very tasty because of the addition of oats to it. If you like a crisper base to your tart use just a little more than half the dough to prepare the base.
  • I added butted to the topping as it goes so well with onions and fennel. For a vegan topping, just skip the butter or add equal amount of olive oil.
Vegan Substitute: Replace the butter with an equal amount of olive oil.

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