Mediterranean Fennel Cakes

Name: Mediterranean Fennel Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Fennel 3 cups; Datterino tomatoes 1 cup; Edam cheese 3 oz; Salted capers 3 tsp; Black olives pitted 8; Breadcrumbs 1 ½ tbsp; Butter to taste

180

Calories per serving

Energy Kcal 180
Carbohydrates g 6.4
of which sugars g 2.6
Protein g 7.6
Fats g 13.8
of which saturated fat g 5.79
Fiber g 2.6
Cholesterol mg 33
Sodium mg 445

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Costantina Vinciguerra

Mediterranean fennel tartlets bring a whole new vibe to winter eating with their mix of crunchy fennel and classic Italian flavors. In many Italian kitchens, especially around the southern regions, fennel appears in all sorts of ways—raw in crisp salads, lightly tender and sautéed, or sometimes just baked until it gets that golden finish. And here's the thing: these tartlets switch things up by taking those familiar tastes and baking them into little savory pastries with a moist, cheesy, almost melt-in-your-mouth feel. Really, the standout in this fennel tart recipe is how it uses the freshness of the fennel bulb. It blends with Mediterranean herbs and olive oil—making it both light and so so satisfying when the weather turns chilly. You end up with a dish that's a little crispy on top—thanks to the gratin finish—but stays soft inside, making each bite super tasty and full of flavor.

Throughout Italy, cooks love to experiment with seasonal veggies. And these Mediterranean fennel tartlets are a great example of how a simple ingredient can turn into something special. This isn’t just any savory pastry—no question—the gratin topping makes these tartlets way more exciting than your typical Mediterranean appetizer recipes. Even though some folks might add goat cheese, this version keeps it vegan-friendly, which works well for anyone following the Mediterranean diet appetizers trend or just wanting a lighter snack. They’re perfect as starters, on a buffet table, or as a quick lunch paired with a green salad.

The flavors stay fresh and zesty. And the aroma from the oven? Seriously good. Fennel fans will appreciate the balance between the vegetable’s sweet, almost anise-like notes, and the subtle savory taste from the pastry and herbs. Pretty simple, right? No matter how you serve them, this dish brings a taste of Italian winter straight to your table and gives you a fun, new way to enjoy one of the best fennel bulb recipes out there. Whether you are hosting a dinner or just treating yourself, these tartlets offer a really really good Mediterranean twist that everyone will love.

How to prepare Mediterranean Fennel Cakes

To make the Mediterranean fennel cakes, first thinly slice the fennel using a mandolin slicer (1-2). Wash the cherry tomatoes and cut them into thin slices 3.

Cut the cheese first into strips 4 and then into cubes 5. Now take some aluminum molds, 4 inches in diameter and with a height of 1.25 inches. Melt the butter and butter the bottom and sides 6 using a pastry brush.

Now sprinkle the entire inner surface with breadcrumbs 7. At this point, you can fill your molds: place a layer of fennel at the bottom 8, then one of cherry tomatoes and flavor with capers (previously desalinated) 9,

some cheese cubes and sliced olives 10. Now cover with another layer of fennel 11. Spread breadcrumbs on the surface 12

and a small piece of butter 13. Place your molds on a baking tray 14 and bake in a static oven preheated to 356°F for 30 minutes, with the last 5 minutes under the grill. Once cooked, the Mediterranean fennel cakes will be well gratinated, serve them hot 15!