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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Fennel is a favorite of mine, no matter how itâs cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. Iâve served these as a side dish and an appetizer.Lisa Speer, Palm Beach, Florida 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:
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.
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