2mediumfennel bulbsgreen tops removed and reserved
2tablespoonsunsalted butter
4garlic clovesthinly sliced
2mediumleeks
1teaspoonfresh thyme leaves
1teaspoongranulated sugar
For The Puff Pastry Bites:
8ouncesall-butter puff pastrydefrosted
4ouncesFontina or Brie Cheesesmall dice
4ouncesMascarpone cheese
Reserved Fennel Fronds or Micro Greensfor garnish
Instructions
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.