Fennel Mascarpone Brie Puff Pastry Bites Recipe — Salt & Wind Travel (2024)

For The Fennel:

• 2 medium fennel bulbs green tops removed and reserved
• 2 tablespoons unsalted butter
• 4 garlic cloves thinly sliced
• 2 medium leeks
• 1 teaspoon fresh thyme leaves
• 1 teaspoon granulated sugar

For The Puff Pastry Bites:

• 8 ounces all-butter puff pastry defrosted
• 4 ounces Fontina or Brie Cheese small dice
• 4 ounces Mascarpone cheese
• Reserved Fennel Fronds or Micro Greens for garnish

• Heat The Oven: Heat the oven to 400°F and arrange a rack in the middle.

• Prepare The Fennel: Prepare the fennel by quartering it lengthwise, removing the core, and then slicing the fennel quarters crosswise into thin (about 1/8-inch) slices. Set aside until ready to use.

  TIP: If preparing ahead of time, store the fennel in ice water until ready to use.

• Saute The Fennel: Heat butter in a large frying pan over medium-high heat. When foaming stops, add the fennel (drained and patted dry if it was in ice water) , garlic, and leeks, season well with salt and freshly ground black pepper, thyme, and sugar and stir to coat.

• Cook, stirring occasionally, until fennel is golden brown and fork tender. Remove from heat and set aside to cool slightly.

  TIP: This can be done up to 3 days in advance.

• Prepare The Puff Pastry: On a clean work surface, lay out the sheet of puff pastry. Using a 1 1/2-inch round cutter, cut the pastry into about 24 rounds, and lay flat on a parchment-lined cookie sheet.

• Assemble Puff Pastry Bites: Place one rounded teaspoon of fennel on each round, top with 1 tablespoon grated cheese, and another small rounded teaspoon of fennel.

• Bake The Puff Pastry Bites: Bake in the oven for 15 to 20 minutes, until the tops of the tartlets are golden brown, and the puff pastry is cooked through. Top each tartlet with a small dollop of Mascarpone and a pinch of fennel fronds or micro greens. Serve immediately.

  TIP: You can make the puff pastry bites entirely (withough the Massscarpone andr fennel frond garnish) up to two days ahead. Store refrigerated in an airtight container and rewarm in a low oven before serving.

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