Recipe Flash: Roasted Fennel & Asiago Tartlettes

TOP 5 FESTIVE FINGER FOODS (THAT WON’T BREAK THE BANK): Pizzette with Caramelized Onion, Smoked Mozzarella, and Arugula; Sausage-Tomato Focaccia; Open-Faced Spinach Pie Bites; Puff Pastry Wrapped Asparagus; Pigs in a Blanket

Since our catering business has grown, so too has our repertoire for quick and easy finger food. We shared some of our tips with you, and now we give you our favorite recipe of the season.

Earlier this year, we told you about the beauty of the puff pastry tartlette. We’ve since made countless different versions, and have landed on this one, with just two ingredients—roasted fennel and young Asiago cheese—as one of the easiest and most elegant.

Make them in abundance for your friends, and expect all platters, cuttings boards, and cocktail napkins to be empty by then end of the evening.

From my kitchen, albeit small, to yours,



Roasted Fennel & Asiago Tartlettes
Makes 24 bites

2 fennel bulbs, trimmed, quartered, and thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
2 sheets frozen puff pastry, thawed
1 1/2 cups coarsely grated young Asiago cheese

Preheat the oven to 400 degrees.

In a large mixing bowl, toss the fennel, olive oil, salt, and sugar together until the veggies are coated. Turn out the fennel onto 2 parchment-lined cookie sheets. Roast in the oven until caramelized, about 30 minutes, flipping the fennel slices halfway through the cooking process. Set aside. (This can be done up to 3 days in advance.)

On a clean work surface, lay out one sheet of puff pastry. Using a 3-inch round cutter, cut the pastry into 12 rounds, and lay flat on a parchment-lined cookie sheet. Repeat with the second sheet.

Place one piece of fennel on each round, top with 1 tablespoon of grated cheese, and another small piece of fennel.

Bake in the oven for 10-15 minutes, until the tops of the tartlettes are golden brown, and the puff pastry is cooked through. Serve on platters, and expect them to disappear very fast.

Posted in: Recipe Flash
  • SeattleDee

    So easy and so tasty sounding. The roasted fennel and asiago would also make a terrific mini-pizza topping, maybe with a little ground sausage…

    Your recipes continue to inspire!

  • anne

    yummy! you have so many good options, i dont know which one to make!!

  • Anonymous

    These look and sound easy and delicious! I love when recipes look like you’ve spent all day slaving. You both keep giving me more and more party ideas, thanks!

  • Frankie

    I like food that’s not tarted up with unnecessary ingredients. I love that you have only two ingredients in the shells. They are each delicious in and of themselves, so the simple combination must be wonderful.

  • Denny

    Anything with roasted vegetables is always great. Love the sound of the roasted fennel, one of my favorites. Thanks.
    Uncle D

  • Susie

    The best thing I ate was goat cheese feta from our farmer’s market.

  • Pingback: Fennel Puff Pastry Bites with Mascarpone | Aida Mollenkamp()

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