Preheat oven to 200ºC, (180ºC for fan assisted), Gas Mark 6.
Place fennel and onion wedges onto a baking tray, drizzle with oil and roast for 15 - 20 minutes until just tender and allow to cool. Raise oven temperature to 220ºC (200ºC for fan assisted), Gas Mark 7.
Roll out the pastry to a rectangle approx. 30 x 25cm (12 x 10”), trim the edges with a sharp knife and place on a lined baking sheet. Score a 2.5cm/1” border around the edge.
Scatter fennel, onions and drained artichoke hearts over the pastry within the border then crumble over the cheese. Brush border with beaten egg and bake for 18-20 minutes until pastry is risen and golden brown. Cut into 6 wedges and serve hot or cold.