This caramelized fennel tart is one of those simple, stunning recipes that feels fancy but comes together easily—especially when you’re leaning into seasonal veggies. The buttery, crisp puff pastry is layered with creamy ricotta and deeply caramelized fennel, making it the kind of cozy, elegant main I’d serve for a date night in or a casual weekend dinner party. It’s light but satisfying, with a sweet-savory balance that makes you pause between bites. Plus, it’s easy to bake in an air fryer oven (like my Our Place Wonder Oven), so you don’t have to wait for a big oven to preheat!
This dish is inspired by my husband, for allowing me a redemption arch with cooking with Fennel from our dating days. 🙂 Check out the social media post for more context: https://www.instagram.com/share/_e-DkREJg
If you make this recipe, tag me on Instagram @herbyeater — I’d love to see your creations!
Caramelized Fennel Tart with Lemony Thyme Ricotta
Equipment
- Cutting board + sharp knife (for slicing fennel)
- Mandoline (optional, for ultra-thin slices)
- Mixing bowl (for ricotta mixture)
- Whisk or fork (for mixing ricotta + egg)
- Skillet (for caramelizing fennel)
- Spatula or tongs (for stirring fennel while cooking)
- Air fryer oven or traditional oven
- Sheet pan or tart pan (lined with parchment if needed)
- Pastry brush (optional, for brushing edges)
Ingredients
For the Tart:
- 1 sheet puff pastry store-bought or homemade, thawed if frozen
- 2 medium fennel bulbs thinly sliced
- 1 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp fresh thyme or 1/4 tsp dried
- 1 tbsp vegan butter or olive oil for brushing
- ¾ cup whole-milk ricotta if not making vegan ricotta mix
- Add 1 egg yolk if not making vegan ricotta mix; this helps bind the ricotta and gives it a richer texture
If making a Vegan Ricotta:
- 1 cup blanched almonds or 1/2 cup almond flour
- 1 tbsp lemon juice
- 1/2 cup unsweetened plant milk
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
Prepare the Fennel
- Heat olive oil in a large skillet over medium heat.
- Add the sliced fennel, salt, and pepper. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Stir in maple syrup and balsamic vinegar, cooking for another 2-3 minutes until caramelized.
- Remove from heat and set aside.
If making a Vegan Ricotta — Make the Almond Ricotta
- Blend blanched almonds (or almond flour), lemon juice, plant milk, nutritional yeast, garlic powder, salt, and olive oil in a food processor until smooth and creamy. Adjust salt and lemon to taste.
Assemble the Tart
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a baking sheet lined with parchment paper.
- Spread a layer of thyme mixed with the ricotta over the pastry, leaving a 1-inch border around the edges.
- Arrange the caramelized fennel over the ricotta.
- Fold the edges of the puff pastry slightly over the filling.
- Brush the pastry edges with butter or olive oil for a golden finish.
Bake & Serve
- Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
- Let cool slightly before slicing.
- Garnish with fresh thyme and serve warm with a simple arugula salad with lemon dressing.
Serving Suggestions:
- Drizzle with hot honey or a little extra balsamic glaze for added depth.
Notes
Stir a little lemon zest into the ricotta for brightness.
Add a sprinkle of red pepper flakes for subtle heat.
Drizzle with honey or truffle oil after baking for an elevated touch.