Heat half the oil in a large frying pan and fry onions until softened. Remove from pan and cool.
Add remaining oil to the pan and gently fry fennel until golden, about 6–7 minutes. Season, then add 5 tablespoons water, thyme, garlic and lemon zest. Cover and simmer for 8–10 minutes. Cool.
Discard the leafy top from Spanish persimon®, then slice the fruit neatly, cover and set aside.
Preheat oven to 220°C/200°fan/Gas 7. Butter a large baking sheet. Unroll the sheets of filo pastry. Brush each sheet lightly with melted butter and stack on the baking sheet, placing each sheet on top of the previous one at a different angle.
Spread mustard over centre of pastry. Scatter onions on top, then arrange fennel and persimon® slices in a star shape. Sprinkle with Parmesan. Scrunch the pastry around the edges. Bake for 20–25 minutes. Serve garnished with thyme sprigs.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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