I was asked to provide a vegetarian entrée for an annual neighborhood winter party that could be reheated after we all went on a bracing x-country trek. This dish came to mind with numerous fennel bulbs taking up room on the kitchen counter. I always have puff pastry sheets in the freezer, and so was inspired to experiment with the fennel and a stray Meyer lemon that evaded the marmalade pot. This dish has a pleasant sweetness to it, with hints of mellowed roast fennel flavor, a little kick of lemon, bursts of roasted garlic and some occasional surprises of salty feta cheese. This is a great vegetarian main, and the presentation at the table is stunning.

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