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,
Phoebe, THE QUARTER-LIFE COOK
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.)
Place one piece of fennel on each round, top with 1 tablespoon of grated cheese, and another small piece of fennel.