WHY THIS RECIPE WORKS: These easy yet elegant rectangular tarts are so beautiful and perfect for entertaining, whether as a snack with cocktails or as an al fresco main course with a big salad on a summer night. We kept
things simple by using convenient store-bought puff pastry for the tart crust. Fresh anise-flavored fennel and briny cured olives made a light but bold filling combination. Tangy goat cheese, thinned with olive oil and brightened with fresh basil, contrasted nicely with the rich, flaky pastry and helped anchor the vegetables to the pastry crust. Parbaking the pastry without the weight of the filling allowed it to puff up nicely. To keep the filling firmly in place, we cut a border around the edges of the baked crusts and lightly pressed down on the centers to make neat beds for the cheese and vegetables. Just 5 minutes more in the oven heated the filling through and browned the crusts beautifully. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
Serves: 4
Total time: 45 minutes
INGREDIENTS:
- 1 (9½ by 9-inch) sheet puff pastry, thawed and halved
- 3 tablespoons
- extra-virgin olive oil
- 1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
- 3 garlic cloves, minced
- ½ cup dry white wine
- ½ cup pitted oil-cured black olives, chopped
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- Salt and pepper
- 8 ounces goat cheese, softened
- 5 tablespoons chopped fresh basil
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 425 degrees. Arrange puff pastry halves spaced evenly apart on parchment paper–lined rimmed baking sheet and poke pastry all over with fork. Bake pastry until
puffed and golden brown, about 15 minutes, rotating sheet halfway through baking. Using tip of paring knife, cut ½-inch-wide border around top edge of each pastry, then press centers down with your fingertips. - While pastry bakes, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add fennel and cook until softened and browned, about 10 minutes. Stir in garlic and cook until fragrant,
about 30 seconds. Add wine, cover, and cook for 5 minutes. Uncover and cook until liquid has evaporated and fennel is very soft, 3 to 5 minutes. Off heat, stir in olives and lemon juice and season with salt and pepper to
taste. - Mix goat cheese, ¼ cup basil, remaining 2 tablespoons oil, lemon zest, and ¼ teaspoon pepper together in bowl, then spread evenly over center of pastry shells. Spoon fennel mixture over top.
- Bake tarts until cheese is warmed through and crust is deep golden, 5 to 7 minutes. Sprinkle with remaining 1 tablespoon basil and serve.
