remove the pastry from the freezer
peel and finely slice the onion(s), peel and finely slice the fennel
melt the butter in the frying pan, Add the onion and fennel to the frying pan, cook until soft, set the oven to 180C 350F or gas mark 5
line a baking tray with greaseproof paper, lightly dust a clean work surface with flour, roll out the pastry into a rectangle 3 mm thick, score a 2 cm border around the rectangle, prick the pastry inside the rectangle only, place on a baking tray
beat the egg, Egg wash the border of the pastry, place in the oven, cook for 10 mins
while the pastry is cooking
add the sugar to the fennel and onions, cook the vegetables till they are covered in a light caramel
season with salt and pepper
wash and remove the thyme leaves from their stalks, add the thyme to the onions and fennel, cook for a minute or two, set a side on a plate, grate the cheese
remove the pastry from the oven, prick the pastry inside the rectangle only, using a fork squash the centre down, set the oven to 200C 400F or gas mark 6
spread the pesto inside the pastry case, spread the onions and fennel over the pastry, add the cheese, place in the oven, cook for 5 mins, until golden brown
mix the dressing ingredients together in a bowl
wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
remove the tart from the oven, cut the tart into slices, place the tart on a serving plate, add the salad