Savory Rhubarb-Fennel Tart

savory-rhubarb-fennel-tart
Photo by Greg DuPree
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 27 g (10 g saturated fat)
    • Cholesterol 31 mg
    • Sodium 533 mg
    • Protein 7 g
    • Carbohydrate 31 g
    • Sugar 11 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 58 mg

Preheat oven to 400°F. Place the puff pastry sheet on a baking sheet; prick evenly with a fork. Bake in oven for 15 minutes; remove pan to a wire rack.

Combine the rhubarb, fennel, sugar, salt, and pepper in a medium bowl.

Spread the cream cheese evenly over the pastry, leaving a 1-inch border. Top with the rhubarb mixture. Return pan to oven and bake until the pastry is golden brown, 12 to 15 minutes. Sprinkle with the thyme. Cut into 4 pieces.

Ingredients

  1. Check ½ (17.3-oz.) package frozen puff pastry sheets, thawed
  2. Check ¾ cup thinly sliced rhubarb
  3. Check ¾ cup thinly sliced fennel bulb
  4. Check 2 tablespoons granulated sugar
  5. Check ¼ teaspoon kosher salt
  6. Check ¼ teaspoon black pepper
  7. Check 4 ounces whipped cream cheese, softened
  8. Check 2 teaspoons fresh thyme leaves

Directions

  1. Preheat oven to 400°F. Place the puff pastry sheet on a baking sheet; prick evenly with a fork. Bake in oven for 15 minutes; remove pan to a wire rack.
  2. Combine the rhubarb, fennel, sugar, salt, and pepper in a medium bowl.
  3. Spread the cream cheese evenly over the pastry, leaving a 1-inch border. Top with the rhubarb mixture. Return pan to oven and bake until the pastry is golden brown, 12 to 15 minutes. Sprinkle with the thyme. Cut into 4 pieces.