Blueberry Fennel Tart



  1. Preheat oven to 425 degrees.
  2. In a large skillet, melt butter. Add thinly sliced fennel (only use the white part), and saute fennel until softened and translucent on medium heat for 10-15 minutes, stirring occasionally.
  3. Add salt, pepper, and 2 tbps. fresh thyme.
  4. Unfold one puff pastry sheet onto an ungreased baking sheet (or parchment lined). Roll to the edges.
  5. Add crumbled goat cheese, cooked fennel, and 3/4 can of drained Oregon blueberries. Fold the edges over 1 inch.
  6. Bake at 425 for 20-25 min or until golden brown. Top with remaining fresh thyme; allow to cool before serving. Serve warm or at room temperature.
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