Cut 4 tomatoes into quarters, remove their seeds with a knife, and place them in a bowl. Season with 2 tablespoons of olive oil, 2 chopped garlic cloves, half of the thyme, and 1/2 tablespoon of sugar.
Place the tomatoes on a baking sheet lined with parchment paper and bake for 2 hours or until confited.
While the tomatoes are cooking, make the tomato puree. Start by peeling the remaining tomatoes, cutting them into quarters, and removing the seeds.
In a medium-sized skillet, heat 2 tablespoons of olive oil, add the chopped onion and 2 chopped garlic cloves. Sauté for 2-3 minutes.
Add the tomato, the remaining thyme, and the remaining sugar. Season with salt and pepper. Cover and cook for 30 minutes or until the liquid has evaporated. The consistency should be almost like a jam. Remove from heat.
In another skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped garlic clove and the julienned fennel. Sprinkle a little sugar, add the chicken broth, and allow to cook until all the liquid has evaporated. Season with salt and pepper and remove from heat.
Preheat the oven where you will bake the tart to 200 degrees Celsius.
Place the puff pastry in front of you and cut it into three rectangles of approximately 6 x 18 cm. Cut one rectangle with a sharp knife into 6 strips of about 1 cm wide.
Place the other two rectangles on a baking sheet with at least 3 cm of space between them.
With a little water, moisten the edges of the 2 rectangles and place the strips you cut from the puff pastry on the edges. Press lightly to make them stick.
With a fork, poke holes in the tart to prevent it from puffing up too much, and brush the tarts with a little olive oil. Bake for 20 minutes.
Remove the tart from the oven and divide the tomato puree between the 2 tarts, glazing each tart with a spoon. Then place the fennel on both tarts and the confited tomatoes.
Bake the tarts for an additional 10 minutes or until the pastry is lightly golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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