Ingredients
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1 packet
Pepperidge Farm Puff Pastry, 1/6 of 1 box
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1/2
Fennel, sliced
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1/2
Pear, sliced
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2 tablespoons
Brown sugar
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1 teaspoon
Cinnamon
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1 pinch
Salt
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Juice of 1/2 Lemon
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4
Slices of mozzarella, roughly 1 ounce each
Directions
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Pre-heat oven to 425 degrees.
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Puff pastry comes frozen, stacked in two sheets, each folded into three parts. All that you need is 1/3 of one sheet or one fold. Cut along the fold line and allow to defrost for fifteen minutes.
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Combine the next six ingredients and allow to rest for ten minutes.
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Place puff pastry on parchment paper, on a cookie sheet. Place pear and fennel slices alternating, in a long row on pastry. Then top with cheese.
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Cook for roughly 12 minutes until cheese is bubbly and pastry is golden and puffed. You can cook up to three at one time.
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One tart usually serves 3 people, unless it is my husband and then it serves only 1! Serve for brunch with fresh fruit or for dinner with a simple arugula salad and champagne.
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