SERVES 4
TOTAL TIME: 45 minutes
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 to 60 minutes. See the photos that follow the recipe
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1 |
(9½ by 9-inch) sheet frozen puff pastry, thawed and cut in half |
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3 |
tablespoons extra-virgin olive oil |
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1 |
large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin (click here) |
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3 |
garlic cloves, minced |
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½ |
cup dry white wine |
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½ |
cup pitted oil-cured black olives, chopped |
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1 |
teaspoon grated lemon zest plus 1 tablespoon juice |
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Salt and pepper |
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8 |
ounces goat cheese, softened |
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5 |
tablespoons chopped fresh basil |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Lay puff pastry on parchment-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 ½-inch-wide border around top edge of each pastry, then press centers down with fingertips.
2. Meanwhile, 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, 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.
3. 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 heated through and crust is deep golden, 5 to 7 minutes. Sprinkle with remaining 1 tablespoon basil and serve.