Fennel, brie and cardamom tarts recipe

Name: Fennel, brie and cardamom tarts recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) strong white flour (preferably spelt flour); 0.5 tsp salt; 0.5 tsp baking powder; 2 tbsp milk or water; 75 ml (2.6fl oz) cold pressed rapeseed oil; 3 medium bulbs fennel; 8 cardamom pods, crushed and seeds removed; 30 g (1.1oz) butter; 2 tbsp rapeseed oil; 2 tbsp white wine; 2 large free range eggs; 2 free range egg yolks; 100 ml (3.5fl oz) full fat creme fraiche; 300 ml (10.6fl oz) double cream; 2 tbsp chives (optional); 120 g (4.2oz) brie; 1 pinch sea salt and black pepper

Servings: persons

225 g (7.9oz) strong white flour (preferably spelt flour)
0.5 tsp salt
0.5 tsp baking powder
2 tbsp milk or water
75 ml (2.6fl oz) cold pressed rapeseed oil
3 medium bulbs fennel
8 cardamom pods, crushed and seeds removed
30 g (1.1oz) butter
2 tbsp rapeseed oil
2 tbsp white wine
2 large free range eggs
2 free range egg yolks
100 ml (3.5fl oz) full fat creme fraiche
300 ml (10.6fl oz) double cream
2 tbsp chives (optional)
120 g (4.2oz) brie
1 pinch sea salt and black pepper

1
Sieve the flour, salt, and baking powder in to a bowl.
2
Mix the oil and milk together and mix gently with a fork until it all holds together.
3
Divide the pastry into 4 equal pieces and form each piece into a ball.
4
Roll each piece of pastry out between two pieces of cling film making the pieces as thin as possible.
5
Line each tart tin with the pastry and trim the edges and prick the bases with a fork.
6
Line the cases with baking parchment and baking beans.
7
Bake the pastry cases for 6 minutes and remove from the oven.
8
Remove the tough outer leaves of the fennel, cut in half and slice.
9
Fry the fennel with the cardamom seeds in the butter and rapeseed oil, ensure the fennel does not brown too much.
10
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.
11
Whisk together the eggs, egg yolks, creme fraiche and cream.
12
Stir in the chives if using and season well with sea salt and black pepper.
13
Place the cooked fennel in the base of the tart tin and pour over the egg and cream mixture.
14
Cut the Brie into slices and place on top of the tart.
15
Bake in the oven for 20-25 minutes until just set and lightly browned.
16
Eat warm with salad leaves.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 225 g (7.9oz) strong white flour (preferably spelt flour), 0.5 tsp salt, 0.5 tsp baking powder, 2 tbsp milk or water, and more.

Yes, Fennel, brie and cardamom tarts recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!