Kale, Fennel, and Feta Tarts

Kale Fennel Tart

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 Tart 3

Kale, Fennel, and Feta Tarts

makes 12 tarts

Adapted and inspired from Saveur and Saveur

Ingredients:

  • 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

Directions:

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.