Caramelized Fennel and Lentil Tart

A crisp puff pastry tart layered with caramelized fennel, earthy lentils, creamy goat cheese, and balsamic for an easy vegetarian main dish.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 1 sheet puff pastry
• 1 medium fennel bulb
• 1 cup cooked lentils
• 0.5 cup goat cheese
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment and unfold the puff pastry on it. Lightly score a 1-inch border without cutting through, then prick the center with a fork. (about 5 min) — 400°F
2. Trim and thinly slice the fennel. Heat the olive oil in a skillet over medium heat. Add the fennel, salt, and pepper; sauté for 10 to 12 minutes, stirring occasionally, until softened and deeply golden. (about 12 min) — Medium heat
3. Spread the goat cheese over the pastry center, keeping the border clear. Layer the lentils over the cheese, then arrange the caramelized fennel on top. (about 3 min)
4. Drizzle the balsamic vinegar over the fennel. Bake for 20 to 25 minutes, until the pastry is puffed and crisp and the edges are deeply golden. (about 25 min) — 400°F
5. Rest the tart for 5 minutes, then slice and serve warm. (about 5 min)