- 250g ready-made puff pastry
- 6 small red onions
- 1 fennel bulb
- 100ml olive oil
- salt and pepper
- 60g soft brown sugar
- 2 tsp fresh thyme leaves
- 100g Stilton crumbled
Preheat the oven to 200°C
Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish, about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed.
Remove the outer tough layers of the fennel, reserve the green leafy fronds for later, slice the fennel finely and place on a baking tray, drizzle with olive oil and place in the oven for 15mins until golden brown and softened.
Peel the onions and cut in half, place cut side down in a heavy based frying pan or tatin dish with a little olive oil. Squeeze them in, as they will shrink as they cook. Add the thyme on top.
Roast in the oven for 15-20 minutes until softened but not falling apart. Remove from the oven and sprinkle over the soft brown sugar.
Cover with the puff pastry and tuck in at the edges between the onions and the sides of the pan. With the tip of a small sharp knife make a few air holes in the pastry, bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked.
Leave to cool for a few minutes before turning upside down onto a serving dish.
Arrange the fennel over the onions and scatter the crumbled stilton on top. Use some of the fennel fronds to decorate.
Serve warm with a salad as main course.