Every Spring, (since starting this food blog in the Fall of 2012) I try to post at least a few recipes using rhubarb. With this vegetable often being used in sweet-based dishes, I’ve posted a number of dessert items using it. But it’s tart flavor also makes it a great addition to savory dishes. Last month, I shared a muffin recipe using rhubarb when the rhubarb first appeared in the grocery store. This month, I’ve got a savory appetizer using rhubarb to share. And I am thrilled to say that the rhubarb I dug up from my last garden back East and brought with us to the Midwest is growing and thriving in its pot on the deck!

This recipe has a second savory component. That other primary ingredient in the appetizer is fennel. Being a cool weather plant, its peak growing season is fall and winter, but it is possible to grow it in Spring and early Summer. For those who are unfamiliar with fennel, it has a pale bulb and green stalks topped with feathery fronds. The seeds are a key ingredient in sausages. All parts of the plant are edible, and for this particular recipe, the bulb is the part used. Even though fennel originated in the areas surrounding the Mediterranean Sea during ancient Roman times, the United States is one of the leading cultivators of fennel today.

Rhubarb & Fennel Tart

Rhubarb & Fennel Tart (adapted from realsimple.com) Serves 4  Hands-On Time: 15 minutes, Total Time: 40 minutes

Ingredients:

• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 3 ounces (3/4 cup) thinly sliced rhubarb
• 3 ounces (3/4 cup) thinly sliced fennel bulb
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 2 teaspoons fresh thyme leaves

Directions:

Preheat the oven to 400°F. Place the puff pastry sheet on a baking sheet, pricking it evenly with a fork. Bake it in the oven for 15 minutes. Remove the pan to a wire rack.

Combine the rhubarb, fennel, sugar, salt, and pepper in a medium bowl.

Combine the rhubarb, fennel, sugar, salt, & pepper.

Spread the cream cheese evenly over the pastry, leaving a 1-inch border.

Spread the cream cheese over the baked puff pastry.

Top the cream cheese with the rhubarb mixture. Return the pan to the oven and bake it until the pastry is golden brown, about 12 to 15 minutes. Sprinkle the baked tart with the thyme.

Sprinkle the thyme over the baked tart.

Cut it into 8 pieces and serve.

Another great way to serve rhubarb!

Rhubarb and fennel make a good Spring combo!  ~Linda

Rhubarb & Fennel Tart (adapted from realsimple.com) Serves 4  Hands-On Time: 15 minutes, Total Time: 40 minutes

Ingredients:

• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 3 ounces (3/4 cup) thinly sliced rhubarb
• 3 ounces (3/4 cup) thinly sliced fennel bulb
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 2 teaspoons fresh thyme leaves

Directions:

Preheat the oven to 400°F. Place the puff pastry sheet on a baking sheet, pricking it evenly with a fork. Bake it in the oven for 15 minutes. Remove the pan to a wire rack.

Combine the rhubarb, fennel, sugar, salt, and pepper in a medium bowl. Spread the cream cheese evenly over the pastry, leaving a 1-inch border.

Top the cream cheese with the rhubarb mixture. Return the pan to the oven and bake it until the pastry is golden brown, about 12 to 15 minutes. Sprinkle the baked tart with the thyme. Cut it into 8 pieces and serve.