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Caramelized Fennel Tarts

Source of Recipe

"Taste of Home: Make It Freeze It" by editors at Taste of Home


Recipe Introduction

"Fennel is a big favorite of mine no matter how it's cooked, but I think it is really amazing saut�ed until rich and golden, then baked on top of flaky puff pastry."

List of Ingredients

◦ 2 medium fennel bulbs, quartered and thinly sliced
◦ 2 tablespoons olive oil
◦ 1 � teaspoons minced fresh thyme or � teaspoon dried thyme
◦ 1 teaspoon balsamic vinegar
◦ � teaspoon salt
◦ ⅛ teaspoon pepper
◦ 1 package (17.3 ounces) frozen puff pastry, thawed


Recipe

In a large skillet, saut� fennel in oil until softened. Reduce the 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 inch from the edges of each pastry. Spread fennel mixture to within � inch of edges.

Bake the tarts at 400� F for 12 to 15 minutes or until golden brown. Cut each into 12 pieces.

Makes 2 dozen



� 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� F oven until crisp and heated through.