That repeat button thing on music players might be my favorite feature. I’ll play a song over and over until I just can’t bear it any longer. And I’ll also do the same thing with ingredients. Like fennel. It’s safe to say I have a slight fascination with fennel. And by slight I mean bordering on obsession.
Lately, these fennel tartlets are topping the list of fennel obsession. I first came across these little puff pastry bites over at Big Girls, Small Kitchen and, of course, couldn’t help fussing with them a bit.
I’ve served them made with feta and roughly chopped olives for a more Greek flavor; made with a sweet blue cheese and a dollop of creme fraiche, or topped with crumbled pancetta instead of, or in addition to, the mascarpone. Most recently I served them as part of last week’s dinner and cooking class and Homeward Bound of Marin and everyone was coming up with their own variations on the fly. I’ve had them on repeat in a major way the past few weeks and, so far, I haven’t even begun to tire of them.