The past weekend was filled with rushing here, need to be there, make this, bring that and not to mention all the various menu items our bodies are exposed to over the holidays. Although I honestly love every minute of it, the day after Christmas was the first day we had nowhere to be, no decorating to do, nothing to buy, and nothing on the schedule except for sitting on the couch and staring at our tree and watching movies. But there is still the question as to what should we have to eat?? Something super easy, not too heavy and quick to make.
I first made these “tarts” a few years ago for a brunch and they were a big hit. I changed up the flavors this time ~ Mushroom and Fennel – and they were just as tasty as I remembered.
Ingredients:
Pepperidge Farm Puff Pastry Sheets (2 pack makes 4 tarts)
Variety of Chopped Fresh Mushrooms (or your flavor of choice)
* I was able to find a pack of fresh mushrooms with multiple varieties included. Chop these and heat with butter in pan on stove top till warm – you can also add garlic here if desired.
Caramelized Onions
*heat onions in a pan on stove top over medium heat with butter and sugar
Fennel
*chop fennel into small strips. Heat in pan on stove top over medium heat with butter, salt and pepper
Fresh Herbs to taste {from your kitchen garden of course}
Defrost the pastry sheets and layout on cutting board. Cut in half to create 2 separate tarts. Place ingredients {keep ingredients separate or mix together depending on your taste} on top of pastry, leaving a 1/2 inch border on all sides. Place in preheated oven at 400 degrees for 15 minutes or until edges are brown.
Remove and slice into 5-6 vertical sections. Serve on a rustic cutting board with cocktail napkins. Relax and Enjoy!
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