Ingredients

• 3 sheets pre-rolled frozen savoury short pastry, defrosted
• 1 head fennel, with fronds
• knob butter
• 200 gram packet camembert cheese
• 3 eggs
• 1 cup cream
• ¼ cup finely grated parmesan cheese
• 2 tablespoon chopped fennel fronds

Method

1. Cut the defrosted pastry sheets into rounds and use to line 12x10cm round tart tins. Alternatively, use muffin tins. Prick the base of each tart with a fork several times and prepare to bake blind (to bake crust without filling). Line the tarts with baking paper and fill with baking blind materials (beans or rice).
2. Bake at 190ºC for about 12 minutes or until the edges begin to brown. Remove the baking blind material and paper and return to the oven for a further 5 minutes or until the pastry is well cooked.
3. Trim the fennel head of the stalks and set the fronds aside. Dice the fennel finely and cook in the butter over a moderate heat until the fennel has softened. Sprinkle evenly over the tart bases.
4. Cut the camembert cheese into 12 triangle-shaped pieces and place a slice on top of each tart. Beat the eggs, cream, parmesan cheese and fennel together and season well with salt and pepper. Pour this evenly over the tarts.
5. Return to a 180ºC oven and cook for 15 minutes or until the filling has begun to rise, has browned lightly and is set.
6. Serve the tarts warm as nibbles or accompanied by a salad garnished with a drizzle of olive oil.

Cooks Tips

- In place of 3 sheets of pre-rolled pastry, you can use a 400 gram block of savoury short pastry. Roll out to 3mm thickness. - If you don't have fennel or want an alternative, use chervil, tarragon or fresh or dried dill.