Traditional Camembert and Fennel Tart
Ingredients
1 x 10” savoury tart shell pre baked
1 Large Fennel Bulb
150g Tasmanian Heritage Traditional Camembert, cut into small wedges
1 bunch Chives, finely chopped
300ml Cream
3 Eggs
Olive Oil
Salt and Pepper to taste
Instructions
- Cut the fennel into small cubes and cook slowly with a good splash of olive oil until soft but still retaining shape.
- Mix the cream, eggs and chives together and season.
- Place the fennel and cheese in the tart shell and put in the oven prior to adding egg mix to avoid spillages.
- Pour in the egg mix and cook on 160 degrees for approx 30 minutes.