Roasted Fennel, Brie & Cardamom Tart

This Roasted Fennel, Brie & Cardamom Tart is a true flavour sensation. The sweetness of roasted fennel pairs beautifully with the creamy richness of brie, while a hint of cardamom adds a unique, aromatic twist. Wrapped in flaky spelt wholemeal butter puff pastry, it’s a delightful mix of textures and tastes. Perfect for a cosy dinner or an elegant gathering, this tart is sure to impress!

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serves: 6
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
2 small fennel bulbs, quartered with ends intact
1 tbsp olive oil
80g double brie, sliced
2 tbsps chopped fresh fennel fronds
250ml thickened cream
2 large eggs
1 ½ tsp Cardamom
Salt and pepper, to taste.

Method

Preheat oven to 180°C fan-forced. Line a 12cm x 36cm rectangular tart tin (with a 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 the 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, alternating between each. In a large jug, combine the cream, eggs, cardamom and fennel fronds, whisking until well combined. Season with salt and pepper, then gently pour the filling over the fennel and brie, ensuring the filling is ½ cm 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.