Kale Tarts with Fennel and Olives

Name: Kale Tarts with Fennel and Olives
Ingredients: 2 tbsp. extra-virgin olive oil, plus more for drizzling; 1 medium yellow onion, diced (1 cup); 1 medium bulb fennel, quartered, cored, and thinly sliced (3.4 cup); 3 cloves garlic, finely chopped (1 Tbsp.); 1 medium bunch Lacinato kale, stems removed, chopped into bite-sized pieces (6 cups); 1⁄3 cup crumbled feta cheese, plus more for topping; 1⁄4 cup kalamata olives, pitted and finely chopped; 2 tbsp. coarsely chopped fresh parsley; Fresh ground black pepper; 1 (17-oz.) package (2 sheets) all butter puff pastry, thawed in the fridge overnight; 3 tbsp. unsalted butter, melted

www.saveur.com

Kale and fennel lend a unique sweetness to these briny puff pastry tarts—serve them as appetizers, at brunch, or as an accompaniment to a bowl of soup.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, diced (1 cup)
1 medium bulb fennel, quartered, cored, and thinly sliced (3.4 cup)
3 cloves garlic, finely chopped (1 Tbsp.)
1 medium bunch Lacinato kale, stems removed, chopped into bite-sized pieces (6 cups)
1⁄3 cup crumbled feta cheese, plus more for topping
1⁄4 cup kalamata olives, pitted and finely chopped
2 tbsp. coarsely chopped fresh parsley
Fresh ground black pepper
1 (17-oz.) package (2 sheets) all butter puff pastry, thawed in the fridge overnight
3 tbsp. unsalted butter, melted