- Serves: 6-8
- Cook Time: 50 minutes
- Prep Time: 40 minutes
- Effort: medium
- 350 g shortcrust pastry
- 50 g unsalted butter
- 1 bulb fennel, sliced
- 200 g goats' cheese, such as Innes
- 50 g black Kalamata olives, in olive oil stones removed
- 2 tbsp thyme, chopped
- 3 large eggs
- 200 ml double cream
- salt and black pepper
- 1 large orange pepper
1. Roll out the pastry and use it to line a medium sized tart tin. Refrigerate for 30 minutes.
2. Meanwhile, melt the butter in a frying pan, add the fennel and sauté for 10 minutes. Allow to cool.
3. Preheat the oven to 170C/gas 3. Trim the pastry edges, cover the pastry with baking paper and fill with baking weights. Bake for 15 minutes. Remove from the oven and set aside to cool.
4. Increase the oven temperature to 190C/gas 5.
5. Spread the fennel over the bottom of the part-baked tart shell. Crumble the goats' cheese over it and scatter the olives in between the chunks of cheese. Sprinkle with thyme leaves.
6. In a jug, lightly whisk the eggs and cream together and season with a little salt and more pepper. Pour this mixture over the tart shell.
7. Place the tart in the oven and bake for 20-25 minutes, or until golden on top.
8. Meanwhile, to make the pepper sauce, place the orange pepper on a naked flame and cook, turning with tongs, until it has blackened on all sides. Allow it to cool.
9. Peel the pepper, remove the seeds and core and place the flesh in a small food processor. Purée the pepper, adding about a tablespoon of water to thin it down slightly.
10. Serve the tart warm with the orange pepper sauce.
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