Caramelized Fennel Tarts Recipe

Caramelized Fennel Tarts Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Fennel is a favorite of mine, no matter how it’s cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I’ve served these as a side dish and an appetizer.—Lisa Speer, Palm Beach, Florida

This recipe is:

Contest Winning

[X]

Rate Caramelized Fennel Tarts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caramelized Fennel Tarts Recipe

Prep: 45 min. Bake: 15 min.

Yield: 24 Servings

45 15 60

Ingredients

2 medium fennel bulbs, quartered and thinly sliced
2 tablespoons olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed

Directions

In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Stir in the thyme, vinegar, salt and pepper.
Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score 1 in. from the edges of each pastry. Spread fennel mixture to within 1/2 in. of edges.
Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Yield: 2 dozen.

Nutritional Facts 1 piece equals 116 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Caramelized Fennel Tarts in Taste of Home August/September 2011, p67