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Tomato and Fennel Tart

This beautiful tart is a true taste of summer! Choose ripe but firm tomatoes for the best taste. It can also be topped with a little crumbled feta for a non-vegan version.

Method

Melt the vegan butter in a heavy saucepan and cook the fennel and onion until soft and golden brown - around 20 minutes.

When cooked chop coarsely and season well.

Pre - heat the oven to 170C. Line a baking sheet with baking parchment.

Unroll the pastry and using the tip of a sharp knife score approximately 1 cm in from the edge being careful not to cut all the way through.

Place on the baking sheet and bake for for 10 minutes. Remove from the oven , allow to cool slightly and then using the tip of the knife cut away with a neat pastry case.

Spread with the fennel and onion mixture and top with tomatoes and thyme sprigs.

If using feta crumble this over. Brush lightly with olive oil, season with salt and pepper and bake for a further 15 minutes.

Serve at room temperature.

Ingredients

1 pack GF puff pastry


1 bulb fennel sliced thinly


1 large, white onion peeled and sliced


1 tablespoon vegan butter


500g mixed tomatoes- firm but ripe, sliced


A few sprigs of thyme


100g feta (for a non- vegan version)


A few sprigs of thyme


Salt and freshly ground black pepper


Extra virgin olive oil


Serves: Makes 1 large tart which will serve 4-6 people


Dietaries: GF, Vegan

Method

Melt the vegan butter in a heavy saucepan and cook the fennel and onion until soft and golden brown - around 20 minutes.

When cooked chop coarsely and season well.

Pre - heat the oven to 170C. Line a baking sheet with baking parchment.

Unroll the pastry and using the tip of a sharp knife score approximately 1 cm in from the edge being careful not to cut all the way through.

Place on the baking sheet and bake for for 10 minutes. Remove from the oven , allow to cool slightly and then using the tip of the knife cut away with a neat pastry case.

Spread with the fennel and onion mixture and top with tomatoes and thyme sprigs.

If using feta crumble this over. Brush lightly with olive oil, season with salt and pepper and bake for a further 15 minutes.

Serve at room temperature.

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