Fennel Tart

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This fennel tart is simple, savory, and perfect for a light dinner or an easy appetizer. Soft caramelized fennel and onion are layered onto flaky puff pastry, finished with briny olives and fresh lemon and fennel fronds for balance. It looks fancy but comes together easily, which makes it perfect for weeknights or casual entertaining.

Why You’ll Love This Fennel Tart

• You can use store-bought puff pastry, so quick and easy!
• Great as a main with salad or sliced smaller as an appetizer
• Vegetarian and easy to adapt to other flavors and ingredients (try my leek and parmesan tart!)

This fennel tart is a simple puff pastry recipe layered with caramelized fennel, sweet onion, briny kalamata olives, and fresh lemon zest. It bakes at 400°F for a crisp, golden crust and makes an easy lunch, light dinner, or appetizer. If you have one sheet of puff pastry and a fennel bulb sitting in your fridge, you are halfway there.

I love this tart in late fall and early spring when fennel is at its best here in the heart of Canada. It feels a little fancy but is actually pretty low effort.

The lemon keeps everything bright, and the olives add just enough saltiness to balance the sweetness of the cooked fennel and onion. If you enjoy savory pastry recipes like my Parmesan and leek tart, you’ll probably like this too.

The method is simple. Par-bake the puff pastry, so it stays crisp, then top it with the softened fennel mixture and olives. It’s kinda rustic, easy to make, and perfect for beginner cooks.

Ingredients

See the recipe card for exact amounts.

• Fennel bulb: Fennel maintains its slight licorice flavor and becomes sweet and mellow when sautéed. Slice it thin so it softens evenly and caramelizes instead of steaming.
• Onion: A regular yellow onion works best here. It adds sweetness and depth as it cooks with the fennel.
• Kalamata olives: Salty and briny, these balance the sweetness of the fennel and onion. Pit them before using. Try green olives if you have those on hand instead.
• Lemon zest and juice: The zest adds a fresh finish while the juice brightens the filling. It keeps the tart from tasting heavy.
• Fennel Fronds: The fronds from the fennel add a fresh herbiness.
• Salt and pepper: Season the vegetables well as they cook. Taste and add salt and pepper as needed.
• Puff pastry: Store-bought is my smart shortcut. Thaw in the fridge and keep it cold so it puffs properly.
• Egg: Used for the egg wash to give the pastry a golden, glossy finish. If you skip this and use a vegan pastry (Pepperidge Farm), then you’ll have a vegan dish!

Variations

• Swap olives for capers or sun-dried tomatoes

Tips for Making Puff Pastry Tarts

• Slice the fennel thinly so it softens properly.
• Keep puff pastry cold until ready to bake.
• Preheat your oven fully before baking. Puff pastry needs high heat right away.
• If the pastry puffs too much, gently press it down while hot.
• Taste the filling before baking and adjust seasoning.

Instructions

How to Slice and Segment a Whole Fennel Bulb

Fennel can look intimidating with its stalks and fronds, but it is actually very simple once you know where to cut. You’ll cook the bulb and stalks and use the fronds as a gresh garnish.

Trim the Stalks and Fronds

1. Place the fennel bulb on a cutting board.
2. Using a sharp knife, cut off the green stalks close to the top of the bulb. Save the fronds. They make a nice garnish.
3. Slice a thin layer off the bottom root end.
4. You want to remove the tough, dry portion but keep the bulb intact so it stays stable while cutting.
5. Cut the bulb in half.
6. Stand the bulb upright and cut it in half lengthwise, straight through the center.
7. You will see the triangular white core at the base of each half. Remove the core by cutting a small v shape into the bulb. Discard the core.
8. Place the fennel half flat side down.
9. Slice crosswise into thin slices.
10. Wash it well and dry it. A salad spinner works great for this!

How to Make the Tart

Cook the fennel and onion

Heat olive oil and butter in a skillet over medium heat. Add the onion and fennel, season with salt and pepper, and cook for 8 to 10 minutes, stirring often, until soft and lightly browned. Remove from the heat and stir in the lemon juice. Taste and add more salt and pepper as needed. Set aside.

Prepare the puff pastry

Roll the puff pastry into a 10 x 15 inch rectangle. Place it on the prepared baking sheet. Score a border about 1/2 inch from the edge, being careful not to cut all the way through. Dock the center with a fork.

Blind bake the pastry

Brush the entire pastry with egg wash. Bake for about 10 minutes, or until lightly puffed and just starting to turn golden.

Add the filling

Remove the pastry from the oven and gently press down the center, leaving the border intact. Spread the fennel and onion mixture evenly over the center. Sprinkle with olives.

Finish baking

Return the tart to the oven and bake for another 5 minutes, until the edges are deeply golden.

Serve

Top with fennel fronds and lemon zest. Slice and serve warm or at room temperature.

Storage

Store leftover fennel tart in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep the pastry crisp. Avoid the microwave if possible, because you will end up with soggy pastry. I also like it cold or at room temperature as leftovers.

What to Serve With

Serve this tart with a simple side salad, roasted potatoes, or a bowl of soup. It also works as part of a brunch spread or as an appetizer.

FAQs

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