beet, onion, and fennel dish

We tried a beet, onion, and fennel tart tonight.  I would say I would make the middle again but I did not like the the crust.  I know it was gluten free but I was expecting more.  Especially with the flours used and the time put in.  I do find with this author I have to modify anything of hers to make it work with me.  I need to go with the ideas.

So, we are going to go with ideas here.  The filling was good.  You could bake it in a ramekin and serve it as a side, if you like cheese like we do.  

beet, onion, and fennel tart filling (or a side or spread on crackers or ....)

3 beets, large, peeled, roasted until soft and sliced

2 thinly sliced onions

1 thinly sliced fennel bulb

1/4 to 1/2 pound of racellete and/or gruyere cheese, sliced

2 tablespoons olive oil

1/2 teaspoon salt

Preheat oven to 400 degrees.

Put the olive oil in a cast iron skillet or oven proof pan.  Add the onion and fennel.  Slow fry until golden and caramelized.  Put into a oven proof pan.  Cover with cheese.  Put in the oven for 5 minutes.  Pull out of the oven and cover with the beets.  Back into the oven and bake for 2 more minutes.

This would be good by itself or as a side or on toast.  As a tart, it needs a bit of help.