Ciao Bella Carmelized Fennel Tart

Anna Sciancalepore Antoniello


Fennel is one of those vegetables that you either love or hate. It has a mild licorice flavor. But, when cooked becomes very mild.

Growing up and to this day my family just eats it raw as a digestive after dinner. Especially on Sundays after a heavier meal of pasta.

This is a recipe I came across and revised to my liking. It's easy to double for a party or just as a side dish or appetizer.



★★★★★ 1 vote

1 dozen
20 Min
40 Min


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1 large
fennel bulb, quartered and sliced
2 Tbsp
olive oil
1/2 tsp
dried thyme
1 Tbsp
balsamic vinegar
salt and pepper
puff pastry sheet, thawed

How to Make Ciao Bella Carmelized Fennel Tart


  • 1In a large skillet saute fennel in olive oil on medium low heat.
  • 2Saute for 40 minutes until deep golden brown; stirring occasionally. Add thyme, balsamic vinegar, salt and pepper.
  • 3Unfold puff pastry onto an ungreased baking sheet. Using a knife score a 1 inch border from the edge of pastry. Spread fennel mixture within 1/2 inch of edges.
  • 4Bake at 400 degrees for 15 minutes or until golden brown. Cut into squares or triangles.

Printable Recipe Card

About Ciao Bella Carmelized Fennel Tart

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #tart, #fennel

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