Fennel, Olive, and Goat Cheese Tarts

Serves 4

Pan IconWHY THIS RECIPE WORKS: This elegant dish is surprisingly simple. Allow the frozen pastry to sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Serve with Steamed Asparagus with Olive Oil and Sea Salt. See Quick Prep Tip that follows the recipe.

1

(9½ by 9-inch) sheet puff pastry, thawed and cut crosswise into 2 rectangles

8

ounces goat cheese, softened

½

cup chopped fresh basil

3

tablespoons extra-virgin olive oil

1

teaspoon grated lemon zest plus 1 tablespoon juice

Salt and pepper

1

large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

3

garlic cloves, minced

½

cup dry white wine

½

cup oil-cured pitted black olives, chopped

1. Adjust oven rack to middle position and heat oven to 425 degrees. Lay pastry rectangles on parchment paper–lined baking sheet, poke all over with fork, and bake until puffed and golden brown, about 15 minutes, rotating baking sheet halfway through baking. Using tip of paring knife, cut border around perimeter ½ inch from edge of pastry shells. Press down center of each shell with fingertips.

2. While pastry bakes, beat goat cheese with ¼ cup basil, 2 tablespoons oil, lemon zest, and ¼ teaspoon pepper in small bowl. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add fennel and cook, stirring occasionally, until softened and brown in places, 10 to 12 minutes. Add garlic and cook until fragrant, 30 seconds. Add wine, cover, and cook for 5 minutes. Uncover and continue to cook until liquid has evaporated and fennel is very soft, 3 to 5 minutes longer. Stir in olives and lemon juice and remove from heat.

3. Spread goat cheese mixture evenly in center of shells, leaving raised edges clean. Spoon fennel mixture evenly over cheese layer. Transfer filled tarts to oven and bake until cheese is heated through and crust is deep golden brown, about 5 minutes. Remove from oven, sprinkle with remaining ¼ cup basil, season with salt and pepper to taste, and serve.