Overcome with warm weather anticipation, I set out on the first day of Spring to create a beautiful, easy appetizer that celebrates one of my favorite vegetables - fennel. Fennel is so versatile and it bridges the seasonal gap. Though it hits its peak in mid Winter, it is available from Fall all the way to early Spring. Fennel is also edible from top to bottom. The fronds, or delicate leafy greens atop the stalks, are like a lovely edible herb that also serve as a beautiful garnish. The large white Bulbs, with the exception of their hard inner core, offer a mild licorice flavor and pleasant crunch when consumed raw. My Savory Fennel Creme Tart is so easy, elegant, rich, yet refreshing at the same time. It works perfectly as an hors d'oeuvre or served alongside some mixed field greens as a salad accompaniment. The Creme filling can be poured into a tart pan with defrosted puff pastry or you can choose to prepare the tart as we do, creating our own free-form rectangular tart. For more, check http://www.neurotickitchen.com/2013/03/ingredient-spotlight-fennel-savory.html

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