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
Caramelized Fennel Tarts
Can you freeze Caramelized Fennel Tarts?
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.
Caramelized Fennel Tarts
Prep Time
1 hour
Cook Time
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
Directions
- In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, until deep golden brown, about 40 minutes, stirring occasionally. 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 sheet. 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.
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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