Purple Potato And Caramelized Fennel Tarts

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Cannelle et Vanille


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1 batch of your favorite savory tart dough

2 Tbs olive oil

1 medium onion, thinly sliced

1 medium fennel bulb, thinly sliced

3/4 tsp salt, plus more for topping

1/2 tsp black pepper, plus more for topping

2 sprigs thyme

1 lb (450g) small purple potatoes, peeled and thinly sliced (with a mandoline)

Sprouts or microgreens, for garnish (optional)

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