Try this savoury twist on tarte tatin for a vegetarian- and share-friendly lunch.
¼ cup pomegranate molasses
¼ cup olive oil
1 heaped tbsp brown sugar
large sheet pre-rolled puff pastry, cut to fit your baking dish
1 medium fennel bulb, sliced lengthways into 2cm slices
1 leek, washed, white part only, trimmed lengthways
250g red eschallots, peeled
2 white onions, peeled and quartered
ashed goat's curd
coriander leaves and fennel fronds, roughly chopped
1. Preheat oven to 180C.
2. Combine the pomegranate molasses, olive oil and brown sugar in a jug and stir to combine. Pour into the base of the baking dish (about 40cm square) and, using a spoon, stir to combine. Gently press the fennel slices, leek, eschallots and onions into the pomegranate mixture in a single layer then place in the oven and roast until soft and caramelised, about 30 to 40 minutes. Keep checking on it as you don't want the molasses mixture to burn.
3. Remove from the oven carefully (the dish will be hot) and top vegetables with the pastry, gently enclosing the sides around the mixture before returning to the oven to cook for another 30 minutes or until the pastry is crisp and golden.
4. When cooked, remove from the oven and use a knife to gently loosen around the edges before flipping onto a serving platter. Top with generous slices of ash-dusted goat's curd, pomegranate arils and herbs. Serve warm.