Monday, June 17, 2013

Caramelized Fennel Tarts

2 medium fennel bulbs, quartered and thinly sliced
2 tablespoons 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
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 degrees for 12-15 minutes or until golden brown. Cut each tart into 12 pieces.

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