I made this one today and it was delicious. It served 2 as dh and I ate it all...
Caramelised fennel and blue cheese tart
Serves 4–6
3 large fennel bulbs, sliced
2 onions, sliced
1 tsp fennel seeds
2 medium potatoes, sliced to 1cm thick
100g blue cheese, crumbled
1 large sheet of ready-rolled puff pastry
3 eggs, lightly beaten
120ml single or double cream
2 tbsp fresh parsley, finely chopped
Salt and black pepper
1 Fry the fennel and onion in olive oil over a low heat until golden and caramelised – about 30 minutes – stirring occasionally. In the last minutes add the fennel seeds.
2 Meanwhile, fry or grill the potato slices until golden brown.
3 Preheat the oven to 180C/350F/gas mark 4. Line a large, lightly greased tart tin with pastry, pierce lightly with a fork and trim the edges. Line with baking paper, fill with pastry weights and blind bake for 15 minutes.
4 Carefully remove the paper and weights, return the tart shell to the oven for 5 more minutes and set aside to cool.
5 Fill the tart shell with the potatoes followed by the blue cheese. Top with the onion and fennel mixture.
6 Combine the eggs, cream, parsley plus salt and pepper, and whisk. Pour over the tart and bake for 45 minutes or until a knife comes out clean when inserted in the centre.
Recipe adapted from greekvegetarian.blogspot.com
(but I found it on the Guardian)