These little gems are a flaky, savory blend of delicious flavors. Working with the pastry dough is easy. The edges of the dough bake up around the filling quite nicely. These are a terrific appetizer or an accompaniment to a main dish.
Kale, Fennel, and Feta Tarts
makes 12 tarts
- 2 Tbsp olive oil, divided
- 1 bunch of kale, stems removed and chopped
- 1 small fennel bulb, chopped
- 3 scallions, thinly sliced
- 2 cloves of garlic, finely chopped
- 1/3 cup crumbled feta cheese
- 1 Tbsp chopped fresh parsley
- salt and pepper
- 1 sheet of thawed puff pastry
- 2 Tbsp butter, melted
Heat 1 Tbsp oil in a 12″ nonstick skillet over medium high heat. Add the chopped kale and cook, stirring frequently until wilted, about 4 minutes. Transfer to a plate covered with a paper towel and let cool. Once cool, squeeze the excess moisture out of the kale.
Next, heat the remaining 1 Tbsp of oil in the skillet over medium heat. Add the green onions, garlic, and fennel. Stirring occasionally, cook until softened for about 5 minutes. Then turn off the heat and stir in the kale. Mix in the feta cheese and parsley. Add salt and pepper to taste if desired.
Preheat oven to 375° and line one baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto a floured work surface. Cut the sheet into 9 squares. Cut L-shaped slits on opposite corners of each square (creating a frame-like shape). Take hold of both corners and fold them toward the opposite side, passing one corner under the other and pressing them in place, to create a diamond-shaped pocket to hold the filling.
Add 2 Tbsps of filling into each pocket. Place pockets on the prepared baking sheets and brush the outer edges with melted butter. Bake until golden brown and puffed, 30-35 minutes. Served best warm. They also reheat nicely in the toaster oven the next day.