Basically this is a main course dinner version of the French upside down apple pie.
It can be vegan based on the kind of cheese you use, or if you use any at all. It can be "cheesed-up" is you use Stilton or a strong blue cheese.
As I retired vegetarian, I loved this dinner. My family... well, I recommend you serve it to older children with more varied tastes! I think I will keep it a a starter or for lunch with my girlfriends!
Onion, Mushroom, Fennel and Feta Tarte Tatin
1 puff pastry, defrosted and rolled out if necessary or made of GF recipe or use spelt
2 large fennel
2 Tbsp olive oil
2 1/2 cups/12oz/200gr chestnut mushrooms
4 Tbsp/50gr roasted pine nuts
1 cup/250gr broken up feta or blue cheese
1/2cup/125gr ricotta cheese (optional)
sea salt & pepper
Pre-heat oven to 180C/375F.
Line a large quiche pan with baking paper.
Slice onions into 6 wedges.
Take branches off fennel and slice of bit of the bottom. The slice into 6 wedges, like the onions.
Place olive oil in a large frying pan, saute onions and fennel, until onions are softened and lightly colored. About 20 minutes.
Meanwhile, break up your cheese into to smallish chunks. If using the ricotta, mix it with the chunks.
Add the mushrooms and salt. Saute for 5 more minutes, stirring now and then. Taste to adjust salt & pepper. Pour into the prepared quiche pan. press to flatten a bit. Spoon cheese over onion mixture. Cover with pastry, tucking edges inside/under.
Bake for 35-40 minutes, until pastry in golden. I checked mine around 25 minutes and had to cover the pastry with a piece of foil as it was already golden brown.
let sit for 5 minutes before you turn it upside down on a large plate/platter.
Serve with a green salad....