July 25, 2019
Jackie Kai Ellis’ Caramelized Onion & Fennel Tart
If you take a scroll through Jackie Kai Ellis‘ Instagram, you’ll be graced with dreamy shots of her Parisian apartment and mouthwatering flat lays of her latest culinary creations. As the founder of Vancouver’s Beaucoup Bakery, Jackie is no stranger to delectable eats, and this classic tart is no exception.
- Blend all ingredients in a blender until smooth and reserve until ready to use. Can be made up to 1 week ahead and kept refrigerated.
- Preheat oven to 425°F. Peel onions and cut into 2 cm thick slices. Drizzle about 2 teaspoons of anchovy oil onto each side of the onion slices. Place on a parchment lined pan. Cover with foil and roast in preheated oven for 30 minutes.
- Take off the foil, lower heat to 350°F and roasted uncovered for 40 more minutes, taking out to flip the onions halfway through until they have caramelized. Allow to cool until ready to use. Can be made up to 3 days ahead and kept refrigerated.
- Place sliced fennel in a heat proof container. Heat vinegar, water, peppercorn, fresh thyme, sugar and salt until mixture comes to a boil. Immediately remove from the heat and pour over sliced fennel. Let it sit overnight before using in the refrigerator. Can be made up to 1 week ahead and kept refrigerated.
Onion And Fennel Tart
- Preheat oven to 425°F. Score a 1-inch frame inside the pastry so that there is a border. Dock the inside of the frame and egg wash around the edges.
- Bake for 5 minutes, turn heat down to 375°F and bake for another 5 minutes. Take out the pastry, and place two onion slices on top of each square and return to the oven for another 5-10 minutes until edges are golden brown.
- Cool tart to room temperature. Sprinkle with garlic scape salt.
- Mix the pickled fennel with fresh fennel to make a salad. Top the tart with the salad and serve at room temperature.