Caramelised Fennel Tarts

clock 15 minutes + 20 minutes bowl Serves 4


  • 50g butter
  • 4 fennel bulbs, trimmed, halved lengthways
  • 1 tsp finely grated orange rind, plus 1/2 cup orange juice
  • 1 sheet ready-rolled puff pastry
  • 2 tsp fresh thyme, finely chopped
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  • 1. Preheat oven to 220°C (200°C fan-forced. Grease and line two oven trays.

  • 2. Melt 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.

  • 3. Cut pastry sheet into squares, place on oven trays. Remove fennel from pan, leaving behind the pan juices and divide among pastry squares.

  • 4. Bake about 20 minutes or until pastry is browned.

  • 5. Meanwhile, return pan juices to the boil. Reduce heat, simmer, uncovered, until sauce thickens slightly.

  • 6. Serve tarts drizzled with sauce and sprinkled with thyme.

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