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