Italian Fennel and Sun Dried Tomato Tartlets with Pecorino Romano
A mouthful of flavor, the tiny bite-sized tartlets are distinctive due to licorice-tasting fennel (one of winter’s best-kept secrets) and bold, sharp Pecorino cheese. The two are a bit like “the odd couple,” and these opposites do attract. The cheese’s sharp character is balanced by the aromatic fennel with its refreshing, almost palate-cleansing flavor. To finish, the tartlets flakey shell is the perfect contrast to this richly textured filling.
Ingredients
- 1 ½ tsp. olive oil or sun-dried tomato oil
- 1 cup finely chopped fresh fennel (1/2 large bulb)
- 3 medium shallots halved and thinly sliced crosswise (6 tbsp.) (1/2 cup)
- 8 oil-packed sun-dried tomato halves, chopped (3 ½ tbsp)
- 8 pitted kalmata olives, chopped (3tbsp)
- 3 tbsp. fresh chopped basil
- ½ cup coarsely grated Il Villaggio Pecorino Cheese, plus additional shavings for garnish
- 2 (2.1 oz) pkgs. Frozen mini phyllo tartlet shells (30 shells)
- 5-7 tbsp. Il Villaggio Premium Balsamic Vinegar
At a glance
Recipe type: Snacks & Appetizers
Serves: 8-10
Prep time:
Cook time:
Total time:
Instructions
- Preheat oven to 350 F. In a small nonstick skillet or saucepan, heat oil over medium heat. Add fennel and shallots and cook, stirring occasionally until tender, 6 minutes. Remove from heat and stir in tomatoes and olives. Let cool 8 minutes.
- Stir in basil and ⅓ cup grated Romano cheese. Spoon mixture into tartlet shells (by rounded measuring spoonfuls) and arrange on baking sheet. Bake just until warmed, 5 minutes.
- Top with shaved Romano cheese and drizzle each with ⅛ – ¼ tsp. balsamic vinegar
- MAKE AHEAD: Prepare up to step 1 and refrigerate for up to 1 day in advance. Bring to room temperature and proceed as directed.
- TIP: For extra flavor, use the oil from the sun-dried tomatoes, instead of the olive oil.
