Caramelised Fennel Tarts
Whip up these easy, buttery Caramelised Fennel Tarts in just 20 minutes. Crispy pastry meets a zesty orange twist.
Ingredients
- 4 fennel bulbs, trimmed, halved lengthways
- 1 sheet ready-rolled puff pastry
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoons orange rind, finely grated
- 1/2 cup orange juice
- 50 grams butter
- 4 fennel bulbs, trimmed, halved lengthways
- 1 sheet ready-rolled puff pastry
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoons orange rind, finely grated
- 1/2 cup orange juice
- 50 grams butter
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced. Grease and line two oven trays.
- Step 2 of 6Melt butter in large frying pan, cook fennel until browned lightly. Add rind and juice, bring to the boil. Reduce heat, simmer, uncovered for about 5 minutes or until fennel is caramelised and tender.
- Step 3 of 6Cut pastry sheet into squares, place on oven trays. Remove fennel from pan, leaving behind the pan juices and divide among pastry squares.
- Step 4 of 6Bake about 20 minutes or until pastry is browned.
- Step 5 of 6Meanwhile, return pan juices to the boil. Reduce heat, simmer, uncovered, until sauce thickens slightly.
- Step 6 of 6Serve tarts drizzled with sauce and sprinkled with thyme.
Method
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced. Grease and line two oven trays.
- Step 2 of 6Melt butter in large frying pan, cook fennel until browned lightly. Add rind and juice, bring to the boil. Reduce heat, simmer, uncovered for about 5 minutes or until fennel is caramelised and tender.
- Step 3 of 6Cut pastry sheet into squares, place on oven trays. Remove fennel from pan, leaving behind the pan juices and divide among pastry squares.
- Step 4 of 6Bake about 20 minutes or until pastry is browned.
- Step 5 of 6Meanwhile, return pan juices to the boil. Reduce heat, simmer, uncovered, until sauce thickens slightly.
- Step 6 of 6Serve tarts drizzled with sauce and sprinkled with thyme.
Method
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced. Grease and line two oven trays.
- Step 2 of 6Melt butter in large frying pan, cook fennel until browned lightly. Add rind and juice, bring to the boil. Reduce heat, simmer, uncovered for about 5 minutes or until fennel is caramelised and tender.
- Step 3 of 6Cut pastry sheet into squares, place on oven trays. Remove fennel from pan, leaving behind the pan juices and divide among pastry squares.
- Step 4 of 6Bake about 20 minutes or until pastry is browned.
- Step 5 of 6Meanwhile, return pan juices to the boil. Reduce heat, simmer, uncovered, until sauce thickens slightly.
- Step 6 of 6Serve tarts drizzled with sauce and sprinkled with thyme.