PREPARATION: 25 MINUTES
COOKING: 20 MINUTES
Ingredients
50g butter
4 baby fennel bulbs (520g), trimmed, halved lengthways
1 teaspoon finely grated orange rind
1/2 cup (125ml) orange juice
1 sheet puff pasty
2 teaspoons finely chopped fresh thyme
Preheat oven to 220C/200C fan-forced. Grease and line 2 oven trays.
Melt butter in large frying pan; cook fennel until browned lightly. Add rind and juice; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until fennel is caramelised and tender.
Cut pastry sheet into 4 squares; place on oven trays. Remove fennel from pan, leaving behind the pan juices; divide among pastry squares.
Bake tarts about 20 minutes or until pastry is browned.
Meanwhile, return pan juices to the boil. Reduce heat; simmer, uncovered, until the sauce thickens slightly.
Serve tarts drizzled with sauce and sprinkled with thyme.
My Notes
As you can probably tell from the photos I made this recipe for lunch for 2 people and made 2 long tarts instead of the 4. Looked quite stylish and they were a really yummy vegetarian lunch!
This recipe came from the cook book Daniel gave me for my birthday. Women's Weekly The Complete Cook.
This is a great book which lists recipes by ingredients, which comes in handy when there is something in the fridge that needs to get used :)
No comments:
Post a Comment