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.
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
Instruction
- 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.
