Savory Rhubarb-Fennel Tart

Julia Levy
Updated
Get the recipe for Savory Rhubarb-Fennel Tart.

Ingredients

  • 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

Nutrition

Calories 380

Fat 27g (10 g saturated fat)

Cholesterol 31mg

Sodium 533mg

Protein 7g

Carbohydrate 31g

Sugar 11g

Fiber 2g

Iron 2mg

Calcium 58mg

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.

Yields: Serves 4