Fennel, mustard and goat’s cheese tartlets
- 2 medium fennel bulbs, quartered
- 250ml (1cup) vegetable stock
- 250ml (1 cup) orange juice
- 600g ready-rolled shortcrust pastry
- 2 large eggs
- 250ml (1 cup) milk
- 15ml (1 tbsp) wholegrain mustard
- pinch of salt
- 2 logs goat’s cheese, cut into 12 slices
- 5ml (1 tsp) mustard seeds
Place the fennel in a saucepan. Pour over the stock and orange juice and bring to the boil. Reduce the heat and simmer until the fennel is tender, about 20 minutes.
Preheat the oven to 200°C.
Using the bottom of a cup or a round cookie cutter, cut 12 rounds out of the pastry. Lightly grease a muffin tray and press the rounds into the openings to form shallow pastry cups. Bake until golden and crisp, about 20 minutes.
Remove the pastry cases and reduce the oven temperature to 180°C.
In a bowl, whisk together the eggs, milk, mustard and salt.
Cut the cooked fennel pieces in half and place a slice in each pastrycup. Top with a slice of goat’s cheese, then fill the pastry cups with the egg mixture. Sprinkle over the mustard seeds and bake until the filling is just set, about 15 – 20 minutes.
Serve the tartlets with a simple side salad of your choice. Citrus-braised fennel with Parma ham and cashews Fennel, mustard and goat’s cheese tartlets