Firstly place your back olives into a very low oven 100°C to dry out till they are crispy, this will take about a day. What happens is they contract and reduce in size thus intensifying the flavour.
Melt the butter in a small pan and then add the onion with a little sugar, salt and thyme leaves then slowly till caramelised. Then cool.
Take the three sheets filo and brush with olive oil then sandwich together and making sure that they are well pressed together when you do each layer. Cut these into 8 pieces and bake in the oven on 180°C between two baking trays to they remain flat for approximately 10 minutes till golden brown.
Whilst this is cooking, cut the fennel in to 3 and sprinkle win olive oil and a little salt. Heat up your grill tray to a medium heat and then grill the fennel on both sides, this should take about 10-12 minutes.
Then slice the hard goat cheese in thin sliced, smear the onion onto the filo and then place the hard cheese on top; place into the over for 3-4 minutes to melt at 170°C.
Please the pine nuts in to a frying pan on a low heat and slowly brown, then place the dried black olives in the blender with the olive oil and puree for a couple of minutes, then pass through a sieve.
Place the fennel onto the plate, place the salad into a bowl with olive oil, salt and a little lemon juice, cheese tarts then sprinkle the soft cheese, pine nuts and then drizzle the black olive oil.