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


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

How to Make Ciao Bella Carmelized Fennel Tart


  1. In a large skillet saute fennel in olive oil on medium low heat.
  2. Saute for 40 minutes until deep golden brown; stirring occasionally. Add thyme, balsamic vinegar, salt and pepper.
  3. Unfold 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.
  4. Bake 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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