Roasted Fennel & Asiago Tartlettes

Roasted Fennel & Asiago Tartlettes

Yield: Makes 24 bites


  • 2 fennel bulbs, trimmed, quartered, and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sheets frozen puff pastry, thawed
  • 1 1/2 cups coarsely grated young Asiago cheese


  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, toss the fennel, olive oil, salt, and sugar together until the veggies are coated. Turn out the fennel onto 2 parchment-lined cookie sheets. Roast in the oven until caramelized, about 30 minutes, flipping the fennel slices halfway through the cooking process. Set aside. (This can be done up to 3 days in advance.)
  3. Cut the puff pastry with a 3-inch round cutter into circles. Arrange them on a baking sheet and divide the cheese and roasted fennel between the rounds.
  4. Bake in the oven until puffed and caramelized, about 25-30 minutes. Allow to cool on the sheet until deflated.
  5. Eat warm or at room temperature.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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3 Responses to Roasted Fennel & Asiago Tartlettes

  1. Pingback: Last Night Out! | Drink My Blog

  2. Tina/@teenbug says:

    Eeek! This recipe looks incomplete. How do you finish it off? It looks LOVELY! Halp!

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