| Prep: 25 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 243 | 16g | 7g | 20g |
| sugars | fibre | protein | salt |
| 6g | 3g | 6g | 0.44g |
There’s no greater pleasure than exploring and extolling the virtues of good food, and that’s why I’m sharing my love for this Roasted Pearl Onion and Fennel Tart. This savory treat is reminiscent of the comforting meals of my youth in wild Montana but invigorated with the elegant twist that my gourmet adventure has taught me.
Where Tradition Meets Innovation
I’ve always been enamored with the idea of transforming simple, rustic ingredients into an elevated culinary masterpiece. And that’s exactly what this tart inspires—one look at the ancient origins of the tart and you’ll understand why. It’s a poignant bridge between my cherished memories of hearty rancher meals mingled with the wisdom of Native American cuisine, and the sophisticated palates being catered to in the modern gourmet kitchen.
The Beauty of a Balanced Diet
Roasted Pearl Onion and Fennel Tart isn’t just a delightful fusion of flavors and cultures. It also delivers a potent punch of nutrition. Pearl onions, fennel, and olive oil are all essential ingredients in the Mediterranean diet known to promote a healthy heart, while the tart shell offers a delicious, crumbly source of carbohydrates to keep you fueled. Not to mention, the sprinkling of feta adds a welcome bit of protein and brings up the dimensions of flavor.
The Perfect Pairing
This tart is versatile, marrying well with a wide array of dishes. It’s fantastic served alongside a crisp, green salad tossed in a honey mustard dressing, or as an accompaniment to a hot bowl of roasted tomato soup. But my personal favorite is to enjoy it with a perfectly grilled venison steak— the gamey flavor of venison juxtaposed against the tart’s subtle sweetness is a match made in food heaven.
So the next time you’re yearning for a hint of Montana on your plate and a tantalizing dance of flavors on your palate, give this Roasted Pearl Onion and Fennel Tart a go. It’s a well-rounded dish that pays homage to both my roots and my relentless pursuit of gastronomic excellence.
What You’ll Need
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons ice water
- 1 pound pearl onions
- 1 large fennel bulb, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon light brown sugar
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh thyme leaves
Method
Step One
Start by preheating your oven to 375 degrees F. Onions and fennel will roast better at this temperature.
Step Two
In a food processor, combine the all-purpose flour, cold unsalted butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add the ice water and continue pulsing until the dough comes together. Transfer the dough onto a floured surface and knead gently a few times.
Step Three
Roll out the dough to fit an 11-inch tart pan. Press the dough into the pan and freeze for about 15 minutes to let it firm up. After this, bake in the preheated oven for about 25 minutes or until the crust is golden brown. Allow it to cool completely.
Step Four
While the crust is baking, prepare the onions and fennel. Toss the pearl onions and sliced fennel with olive oil, then season with salt and pepper. Spread them onto a baking sheet and roast in the still-heated oven for about 30 minutes or until they are caramelized and tender.
Step Five
In a small saucepan, combine the balsamic vinegar and brown sugar. Simmer until the mixture reduces to a glaze, then remove from heat.
Step Six
Arrange the roasted onions and fennel over the cooled tart shell. Drizzle with the balsamic glaze, then top with crumbled feta cheese and thyme leaves.
Step Seven
Return the tart to the oven and bake for another 10-15 minutes, or until the feta is melted and the tart is heated through. Let it cool for a few minutes before cutting into slices. Enjoy your roasted pearl onion and fennel tart!
