2 1/2 sheets puff pastry thawed, cut into quarters
60 grams butter
3 large brown onions peeled, thinly sliced
2 clove garlic minced
1 tbsp brown sugar
2 large fennel bulbs thinly sliced
1 cup parmesan cheese grated
1 cup mozzarella cheese grated
20 basil leaves washed
Directions
Preheat a fan forced oven to 200°C.
Place puff pastry squares onto baking trays covered with baking paper. Leave a 2cm gap between each piece.
In a frypan, heat the butter over a low heat and then add the onion and garlic. Sauté until nearly browned and then add the sugar, stirring until small bubbles form. Stir over a low heat for 2 minutes and then add the fennel. Place a lid on for 5 minutes. Set aside to cool slightly.
Evenly distribute the onion and fennel mixture between each pastry sheet. Top with cheeses and bake for 25 minutes or until golden brown.
Top with basil leaves and as an optional addition, goats curd.
