½ (17.3-oz.) package frozen puff pastry sheets, thawed
¾ cup thinly sliced rhubarb
¾ cup thinly sliced fennel bulb
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
4 ounces whipped cream cheese, softened
2 teaspoons fresh thyme leaves
Fat 27g (10 g saturated fat)
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.