Roasted Fennel, Brie and Cardamom Tart
There are a number of health benefits of fennel. One of the biggest benefits of the vegetable though is its taste! It has a distinct, beautiful flavour…especially when combined with brie and cardamom! You’ll love the flavour combinations in this savoury tart, encased in our all natural, flaky Carême Spelt Shortcrust Pastry.
- 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 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. Trim the edges and 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 with pastry weights or dried chickpeas. Bake for 10 minutes then remove the paper and weights and bake for a further 5 minutes. 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.