Fustini's Oils and Vinegars
Fennel Tarts

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Fennel Tarts

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Fennel Tarts


Submitted by Michelle Costa, Heartland, MI

Servings6

Ingredients

  • 1 fennel bulb, cored, sliced into 6 rings
  • salt and pepper to taste
  • 2 teaspoons Fustini's Delicate SELECT olive oil
  • 3 ounces Gouda, grated
  • 2 ounces mascarpone
  • 2 teaspoons fresh oregano, chopped
  • 1/2 teaspoon red pepper flakes
  • zest of 1 lemon
  • 2 teaspoons Fustinis' Meyer Lemon olive oil, or more as needed
  • 3 sections puff pastry, cut into 2 x 5" pieces, (total of 6 pieces)

Directions

Step 1. 

Preheat oven to 400 degrees.  Season fennel slices with salt and pepper.  Heat a large skillet over medium-high heat.  Add 1 teaspoon Fustini's SELECT olive oil to the pan and place the fennel slices in the pan.  After 1 minute, flip over slices and add the remaining 1 teaspoon of olive oil.  Sauté fennel slices 5 minutes longer, or until charred and softened.


Step 2. 

In a medium bowl, mix Gouda, mascarpone, oregano, red pepper flakes and lemon zest.  Set aside.


Step 3. 

Coat a baking sheet with a little Fustini's Meyer Lemon olive oil and place puff pastry pieces on it.  Spread an equal amount of cheese mixture on each piece. Drizzle with a little more olive oil on top of the cheese and top with grilled fennel.  Bake 15 minutes or until fennel caramelizes and puff pastry turns golden brown.  Serve immediately.

Cut each square into quarters for easy bite-size pieces.




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