Caramelized Fennel Tarts

• 2 medium fennel bulbs, quartered and thinly sliced
• 2 tablespoons olive oil
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed

1. In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Stir in the thyme, vinegar, salt and pepper.
2. Unfold each puff pastry sheet onto an ungreased
3. . Using a knife, score 1 in. from the edges of each pastry. Spread fennel mixture to within 1/2 in. of edges.
4. Bake at 400u0b0 for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on an ungreased
5. in a preheated 400u0b0 oven until crisp and heated through.

fennel bulbs, olive oil, thyme, balsamic vinegar, salt, pepper, pastry

Taken from www.tasteofhome.com/recipes/caramelized-fennel-tarts/ (may not work)