Fennel, Onion & Bacon Tartlet
1 sheet puff pastry dough
1 medium onion, sliced
2 bulbs baby fennel, sliced
5 slices Applewood Smoked Bacon, sliced
1/2 cup Fromage Blanc
1/2 cup Crème Fraiche
1 tablespoon flour
2 tablespoons olive oil
salt & pepper to taste
Cook bacon in a medium saucepan over medium heat until bacon begins to render its fat, but is still soft. Remove bacon from saucepan, add onion and fennel, and cook until slightly translucent (approx. 6 minutes).
Roll out puff pastry dough until 1/8th inch thick. Cut puff pastry with circle cutter, prick each round with a fork. Place dough in refrigerator.
Meanwhile, mix Fromage Blanc, Crème Fraiche, flour and olive oil until smooth. Place a small dollop of above mixture in center of each round of puff pastry, and spread evenly almost to the edge of the circle.
Mix bacon, onion and fennel, spread on top of each round.
Bake in a 425° oven for 15 minutes.