The canteen of the present moment of Victoria Werlé: Tatin of fennel & red onions

Fennel & red onion tatin

Preparation time: 25 minutes
Cooking time: 20 to 30 minutes

For 6 people

4 fennels, cut into 2cm wedges
3 red onions, sliced
1 dash of balsamic vinegar
1 fillet of olive oil
2 sprigs of fresh thyme
60 g grated Parmesan cheese
60 g sugar
300 g puff pastry
Salt pepper

Preheat the oven to 180 ° C.
On a baking sheet, arrange the fennel and onions.
Add balsamic vinegar, olive oil, salt and thyme. Bake for fifteen minutes at 180°C to soften them.
Once pre-cooked, arrange the vegetables nicely, alternating fennel and red onion, flat side up against the bottom of your rectangular dish (20 x 30 cm) and sprinkle with parmesan.
Prepare a dry caramel by melting the sugar in a saucepan. Then pour the caramel over the vegetables. Salt and pepper lightly before covering your vegetables with the paste.
Bake for about 180 minutes at 30°C. Do not unmold the hot pie, let it cool for XNUMX minutes then turn it over in a presentation dish. Serve warm.