Caramelized Fennel Tarts Recipes

CARAMELIZED FENNEL TARTS

Caramelized Fennel Tarts image

Fennel is a favorite of mine, no matter how it's cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I've served these as a side dish and as an appetizer.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Appetizers

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 7

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

Steps:

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. 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° oven until crisp and heated through.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.

CARAMELIZED FENNEL

Caramelized Fennel image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 large fennel bulbs, rinsed and trimmed, cut into eighths
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup freshly grated Grana Padano or Parmigiano Reggiano cheese
1/2 cup bread crumbs

Steps:

Preheat the oven to 400 degrees F.
Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.

CARAMELIZED FENNEL AND ONIONS

Caramelized Fennel and Onions image

Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

1 tablespoon extra-virgin olive oil
1 fennel bulb, trimmed, cored, and thinly sliced
1 large yellow onion, halved and thinly sliced
Coarse salt and ground pepper

Steps:

In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.

Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g

APPLE TART WITH CARAMELIZED FENNEL

Apple Tart with Caramelized Fennel image

_Tarte aux Pommes et au Fenouil Caramelise_

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
4 Golden Delicious apples, peeled, cored, chopped
1/4 cup water
2 tablespoons plus 3/4 cup sugar
3 medium fennel bulbs (about 13 ounces each), halved lengthwise, stalks separated
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons aniseed
Vanilla ice cream

Steps:

Preheat oven to 425°F. Roll out puff pastry sheet on lightly floured surface to 12-inch square. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang to form double-thick high-standing sides. Pierce pastry all over with fork. Freeze pastry shell 15 minutes. Line shell with foil and beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until bottom is golden, about 8 minutes longer. Cool pastry shell.
Place apples, 1/4 cup water and 2 tablespoons sugar in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 1/4 cups, stirring and breaking up apples with back of spoon, about 5 minutes. Set aside.
Cook fennel in large saucepan of boiling, lightly salted water until tender, about 10 minutes. Remove from heat; drain fennel well.
Melt butter in heavy large skillet over medium heat. Stir in 3/4 cup sugar. Cook until sugar dissolves and mixture is dark amber, stirring frequently, about 14 minutes. Stir in drained fennel (caramel mixture will harden). Cover; cook until caramel melts, stirring occasionally, about 15 minutes. Uncover and simmer until caramel thickens, about 5 minutes longer (fennel will be very tender). (Pastry shell, apple compote and caramelized fennel can be made 1 day ahead. Cover separately. Refrigerate apple and fennel mixtures; store pastry shell airtight at room temperature.)
Preheat oven to 425°F. Spread apple compote evenly over bottom of pastry shell. Arrange caramelized fennel evenly over compote. Sprinkle tart with aniseed. Bake until warmed through, about 15 minutes. Serve with vanilla ice cream.

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