1medium fennel bulbthinly sliced (save some fronds for garnish)
Kosher salt and black pepperto taste
1egg
1Tbspwater
1sheet of puff pastryhomemade or store bought
2.5ozgoat cheesecrumbled
2ripe bosc pearsthinly sliced
Olive oilfor drizzling
Thinly sliced fresh chivesfor serving
Hot honeyfor serving
Instructions
Heat butter in a large skillet over medium heat until hot. Add in onions and fennel. Season with salt and pepper.
Cook onions and fennel over medium low heat, stirring frequently, until they are deep brown and caramelized. Add splashes of water if a brown fond develops in the pan and scrape up the fond into the mixture. This should take around 45 minutes to an hour. Let cool completely.
Whisk egg and water together to create an egg wash. Set aside.
Preheat oven to 425ºF.
Score (do not cut all the way through) a 1/2 inch border around the entire piece of puff pastry. Prick the inside all over with a fork.
Spread out the fennel mixture evenly over the center of the pastry (leaving the border). Top with goat cheese.
Fan out pears all over the tart in desired fashion.
Drizzle pears with olive oil. Top with more black pepper.
Egg wash the crust all over.
Bake for 20-25 minutes until deep golden brown.
Drizzle tart with hot honey. Sprinkle with chives and garnish with fennel fronds. Enjoy!