Upside-Down Red Onion, Fennel and Cherry Tomato Tart with Lemon Feta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a 23 cm / 9 in baking tray or ovenproof skillet with parchment paper.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil with the butter over medium heat. Add the red onions and fennel with 1/2 teaspoon salt and cook for 10 minutes, stirring occasionally, until softened and lightly golden.

3. 3

   Add the honey, balsamic vinegar, half of the thyme, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes more, until the vegetables are glossy and lightly caramelized. Remove from the heat.

4. 4

   Spread the onion and fennel mixture over the parchment paper in an even layer. Arrange the cherry tomatoes on top and drizzle with the remaining tablespoon of olive oil. Sprinkle with an extra pinch of salt and pepper.

5. 5

   Lay the puff pastry sheet over the vegetables and tuck the edges inward to loosely enclose the filling. Prick the surface with a fork and sprinkle the sesame seeds over the top.

6. 6

   Bake for 25 to 30 minutes at 220 °C / 425 °F, until the pastry is deeply puffed and golden brown.

7. 7

   While the tart bakes, make the feta cream: in a small processor or with a hand mixer, blend the feta, Greek yogurt, lemon zest, 1 tablespoon lemon juice, garlic, and the remaining thyme until thick and spreadable.

8. 8

   Let the tart rest for 5 minutes after baking. Place a serving platter on top and carefully invert it so the vegetables are facing up. Peel away the parchment paper slowly.

9. 9

   Serve the tart hot or warm, topped with dollops of lemon feta cream. Finish with the reserved fennel fronds, a little extra thyme, and freshly ground black pepper.