Fennel, brie and cardamom tarts recipe

Details

• Cuisine: English
• Recipe Type: Starter
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Serves: 4

Step-by-step

1. Sieve the flour, salt, and baking powder in to a bowl. Mix the oil and milk together and mix gently with a fork until it all holds together. Divide the pastry into 4 equal pieces and form each piece into a ball.
2. Roll each piece of pastry out between two pieces of cling film making the pieces as thin as possible.
3. Line each tart tin with the pastry and trim the edges and prick the bases with a fork. Line the cases with baking parchment and baking beans.
4. Bake the pastry cases for 6 minutes and remove from the oven.
5. Remove the tough outer leaves of the fennel, cut in half and slice. Fry the fennel with the cardamom seeds in the butter and rapeseed oil, ensure the fennel does not brown too much. After about 4 minutes add 2 tbsp water, 2tbsp of white wine season with sea salt and black pepper and cook until the liquid has evaporated and a little syrupy.
6. Whisk together the eggs, egg yolks, crème fraiche and cream. Stir in the chives if using and season well with sea salt and black pepper. Place the cooked fennel in the base of the tart tin and pour over the egg and cream mixture. Cut the Brie into slices and place on top of the tart. Bake in the oven for 20-25 minutes until just set and lightly browned.
7. Eat warm with salad leaves.