Ingredients
2 medium fennel bulbs, quartered and thinly sliced, fronds reserved2 tablespoons olive oil1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1 teaspoon balsamic vinegar1/4 teaspoon salt1/8 teaspoon pepper1 package (17.3 ounces) frozen puff pastry, thawed
Preparation
In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, until deep golden brown, stirring occasionally, 40 minutes. 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 pastry. 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.
