Caramelized Fennel Tarts

Name: Caramelized Fennel Tarts
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 dozen.
Ingredients: 2 medium fennel bulbs, quartered and thinly sliced, fronds reserved; 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

TOTAL TIME: Prep: 1 hour Bake: 15 min. YIELD: 2 dozen.

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 as an appetizer.—Lisa Speer, Palm Beach, Florida

Ingredients

2 medium fennel bulbs, quartered and thinly sliced, fronds reserved
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

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

Nutrition Facts

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

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