Caramelized Fennel Tart with Lemony Thyme Ricotta
A flaky, golden tart featuring caramelized fennel and creamy lemon thyme ricotta—perfect for a light yet satisfying main dish. Serve it with a simple arugula salad for a balanced meal.
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
Extra Flavor Add-Ins (Optional):
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.
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.