Fennel, Onion & Goats Cheese Tarts
These fennel tarts were part of our 4 course Christmas lunch with family, I promised I wouldn’t photograph the meal and delay the eating of everything but I did make two extra of these tarts which I was able to photograph the following day! Our menu that day was Ceviche, Fennel Tarts, Duck Breast & stuffed Duck Leg served with a cherry sauce and a Casatta dessert to finish. The Duck dish looked so pretty on the plate it took all my will power not to get my camera set up for a photo shoot but it was Christmas day and it was going to about enjoying the food with family and not recording it! I’ll just have to make it again to share with you all.
For those of you who read my previous post on the Bread Bakers Apprentice, my starter dough has been a success and my first sour dough rye bread is baking as we speak so I will post about that soon.
Ingredients – pastry (makes 6 small tarts)
- 110g Butter
- 180g flour
- 1 egg
- Preheat oven to 180 degrees centigrade.
- Grease and flour tart tins.
- Place the flour & butter in a bowl.
- Work the ingredients together until the mixture looks like breadcrumbs.
- Add the egg and bring dough together.
- Rest dough in fridge for an hour before rolling out.
- Roll out pastry to fit bottom & sides of tins, prick bottom of pastry case.
- Place tart tins onto a baking sheet.
Ingredients – filling
- 1 onion
- 1 large fennel bulb
- 1 tablespoon butter
- 1 teaspoon fennel seeds, roasted and ground
- 200ml cream
- 2 eggs
- salt & pepper
- Goats cheese with rind
- Thinly slice both onion and fennel bulb and gently saute in a pan with the butter until soft. Allow to cool.
- Add ground fennel seeds and season with salt & pepper.
- Whisk eggs and cream together.
- Fill each tart case with the fennel & onion mix and then pour egg mix over to fill almost to the top.
- Bake in oven at 160 degrees for 20-25 minutes, or until the tart is ‘puffed’ and golden like a quiche.
- Slice goats cheese and place a piece on each tart and return to the oven for 5 minutes to allow the cheese to melt slightly.
- Decorate with fennel fern.