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Caramelized Fennel Tarts

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
  • Total Time
    Prep: 1 hour Bake: 15 min.
  • Makes
    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

Directions

  • In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, until deep golden brown, stirring occasionally, 40 minutes. Stir in the thyme, vinegar, salt and pepper. Preheat oven to 400°.
  • 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 until golden brown, 12-15 minutes. Cut each tart into 12 pieces. If desired, top with reserved fennel fronds.
    Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on an ungreased baking sheet in a preheated 400° oven until crisp and heated through.
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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