RECIPE BY CLAIRE WOOD
Perfect for 6 people
- 445g Carême spelt shortcrust pastry, defrosted
- 2 small fennel bulbs, quartered with ends in tact
- 1 tablespoon olive oil
- 80g double brie, sliced
- 2 tablespoons chopped fresh fennel fronds
- 250ml thickened cream
- 2 large eggs
- 1 1/2 teaspoons ground Cardamom
- Salt and pepper, to taste
Preheat oven to 180°C fan-forced. Line a 12cm x 36cm rectangle tart tin with removable base with pastry. Chill for 15 minutes.
Toss the fennel with olive oil, salt and pepper and roast for 30 minutes until beginning to caramelise. Remove and set aside to cool.
Line chilled pastry with baking paper and fill to the top with pastry weights or dried chickpeas, to support the sides. Bake for 15 minutes then remove the paper and weights and bake for a further 5 minutes to crisp the base. Remove from oven and set aside to cool.
Place the roasted fennel and brie slices in the tart case alternative between each. Then combine cream, eggs, cardamom and fennel fronds in a large jug and whisk until well combined. Season with salt and pepper then gently pour the filling over the fennel and brie ensuring the filling is 1/2cm below the edge of the pastry. Bake for 30 minutes at 160°C (fan-forced) until the filling has risen and is firm and golden. Set aside to cool for 10 minutes then serve.
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