With a round cookie cutter, you can take a single sheet of puff pastry and turn it into 12 to 15 mouthwatering morsels. Simply choose your favorite cheese (a little goes a long way) and roast some vegetables, and this fancy finger food will be ready in a flash. Not feeling creative? Try this fast recipe for roasted fennel and Asiago tartlettes!
2 fennel bulbs, trimmed, quartered, and thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
2 sheets frozen puff pastry, thawed
1 ½ cups coarsely grated young Asiago cheese
Directions: Preheat the oven to 400 degrees. In a large mixing bowl, toss the fennel, olive oil, salt, and sugar together until the veggies are coated. Turn out the fennel onto 2 parchment-lined cookie sheets. Roast in the oven until caramelized, about 30 minutes, flipping the fennel slices halfway through the cooking process. Set aside. (This can be done up to 3 days in advance.) On a clean work surface, lay out one sheet of puff pastry. Using a 3-inch round cutter, cut the pastry into 12 rounds, and lay flat on a parchment-lined cookie sheet. Repeat with the second sheet.
Place one piece of fennel on each round, top with 1 tablespoon of grated cheese, and another small piece of fennel. Bake in the oven for 10 to 15 minutes, until the tops of the tartlettes are golden brown, and the puff pastry is cooked through. Serve on platters, and expect them to disappear very fast.