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ciao bella carmelized fennel tart

(1 rating)
CiaoBella avatar
Recipe by
Anna Sciancalepore Antoniello
@CiaoBella
Benton, PA

Fennel is one of those vegetables that you either love or hate. It has a mild licorice flavor. But, when cooked becomes very mild. Growing up and to this day my family just eats it raw as a digestive after dinner. Especially on Sundays after a heavier meal of pasta. This is a recipe I came across and revised to my liking. It's easy to double for a party or just as a side dish or appetizer. Enjoy!

(1 rating)
yield 1 dozen
prep time 20 Min
cook time 40 Min

Ingredients For ciao bella carmelized fennel tart

  • 1 lg
    fennel bulb, quartered and sliced
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    dried thyme
  • 1 Tbsp
    balsamic vinegar
  • salt and pepper
  • 1
    puff pastry sheet, thawed

How To Make ciao bella carmelized fennel tart

  • 1
    In a large skillet saute fennel in olive oil on medium low heat.
  • 2
    Saute for 40 minutes until deep golden brown; stirring occasionally. Add thyme, balsamic vinegar, salt and pepper.
  • 3
    Unfold puff pastry onto an ungreased baking sheet. Using a knife score a 1 inch border from the edge of pastry. Spread fennel mixture within 1/2 inch of edges.
  • 4
    Bake at 400 degrees for 15 minutes or until golden brown. Cut into squares or triangles.
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