Fennel And Anchovie Tart

Ingredient

2 sheets of puff pastry
2 tbs Red Island extra virgin olive oil
1 large fennel bulb, top removed and thinly sliced
1 large brown onion, diced
3 garlic cloves, finely sliced
10 anchovy fillets, roughly sliced
Salt and pepper to taste
1 bunch dill, roughly chopped
1 lemon, zest finely grated

Method

Preheat the oven to 190 degrees.

Place the pastry sheets on a large, non-stick baking tray.

Place a large frying pan over medium to high heat. Heat the olive oil in the pan and once it’s hot, throw in the fennel, brown onion, garlic and anchovy.

Sweat the mix down for 10 minutes until the fennel starts to slightly caramelise and soften. Season with salt and pepper, then remove the mix from the pan and set aside to cool.

Spoon the fennel mixture onto the pastry sheets, leaving a 1.5cm border around the edges of the pastry sheet. Brush the pastry edges with egg wash, before putting the tart into the oven. Bake in the oven for 15-20 minutes, or until the pastry is golden and flakey.

Scatter the chopped dill and lemon zest over the tart before serving.

Recipe by Andy Allen