Caramelized Fennel Tarts Recipe

Caramelized Fennel Tarts Recipe
Caramelized Fennel Tarts Recipe photo by Taste of Home
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Caramelized Fennel Tarts Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Yield: 2 dozen.
Originally published as Caramelized Fennel Tarts in Taste of Home August/September 2011, p67

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