Caramelized Onion and Fennel Phyllo Tart with Goat Cheese

In a large nonstick skillet, heat olive oil over medium-high heat until hot.

Add garlic, stirring constantly, and cook for about 2 minutes until garlic becomes golden and brown.

Add both red and yellow onions, stirring occasionally, and cook until onions are partially caramelized, about 15 minutes or longer. You may need to reduce heat to medium after first 5 minutes.

Add thyme and fennel, stirring once a while, and cook until both fennel and onions are caramelized, another 15 to 20 minutes.

Stir in 2 tablespoon parmesan cheese.

Season to taste with salt and black pepper. Remove from heat and set aside.

Preheat oven to 375 degrees F. Coat a 9-inch tart pan or pie plate with cooking spray or grease with butter.

Line one sheet of phyllo over pan.

Brush with a bit olive oil, sprinkle with about 1/2 teaspoon bread crumbs.

Line second phyllo sheet over first layer by forming a overlap edge around pan.

Repeat layers until all phyllo sheets are used.

Brush mustard evenly on final phyllo sheet, sprinkle with remaining 1 tablespoon parmesan cheese.

Place caramelized onion and fennel evenly over phyllo layers.

Roll overlapping phyllo pastry along edges to form a rustic crust. It doesn't have to be perfect, phyllo pastry may start to crack a bit while you are rolling it, which is totally fine.

Top with goat cheese and bake in preheated oven for about 35 minutes, or until phyllo pastry becomes golden, brown and crispy, cheese starts to brown in spot.

Remove from oven , let cool for a few minutes.

Cut into wedges and serve hot.