Roasted Fennel, Brie & Cardamom Tart

Method

1. 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.
2. Toss the fennel with olive oil, salt and pepper and roast for 30 minutes until beginning to caramelise. Remove and set aside to cool.
3. 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.
4. 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.