Fennel, brie and cardamom tarts recipe
A different take on a tart recipe, using rapeseed oil instead of butter in the pastry. Beautifully flavoured with fennel, brie and cardamom.
You'll need a 22cm, loose bottomed tart tin or 4 x 10cm individual tart tins.
Ingredients
For the pastry- 225 g strong white flour (preferably spelt flour)
- 0.5 tsp salt
- 0.5 tsp baking powder
- 2 tbsp milk or water
- 75 ml cold pressed rapeseed oil
- 3 medium bulbs fennel
- 8 cardamom pods, crushed and seeds removed
- 30 g butter
- 2 tbsp rapeseed oil
- 2 tbsp white wine
- 2 large free range eggs
- 2 free range egg yolks
- 100 ml full fat crème fraiche
- 300 ml double cream
- 2 tbsp chives (optional)
- 120 g brie
- 1 pinch sea salt and black pepper
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- 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.
- Roll each piece of pastry out between two pieces of cling film making the pieces as thin as possible.
- 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.
- Bake the pastry cases for 6 minutes and remove from the oven.
- 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.
- 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.
- Eat warm with salad leaves.
Recipe provided by Mr Hugh's rapeseed oil
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