Click image for larger version

Serves: 6 slices
Prep time: 30 minutes

The aniseed notes of fennel work magic when paired with Stilton cheese and what better way to show them off than in an aromatic tart. You can make them individual for a dinner party starter too.

1 x packet all butter shortcrust pastry
a good knob of butter 3 fennel bulbs, trimmed, halved and finely sliced
1 tablespoon of Pernod, if you have it to hand
1 teaspoon brown sugar
3 egg yolks
150ml double cream
150g Stilton cheese, crumbled

Roll out the pastry on a lightly floured surface then line a 25cm tart case. Chill in the fridge or freezer for 20 mins.

Heat oven to 200°C. Line the case with baking paper and fill with baking beans. Bake blind for 20 minutes, then remove the paper and beans and finish baking for a further 10 minutes until the pastry is golden. Leave to cool in the case.

While the pastry is cooling, heat the butter in a pan and cook the fennel over a lowish heat for 10 mins, stirring occasionally. Add the alcohol and sugar and finish cooking for a further 10 minutes until they become sticky and golden. You must make sure all the liquid has been evapourated. Take them off the heat and let them cool a little.

Meanwhile, gently beat together the eggs and cream. Add in the Stilton cheese then season with salt and pepper. Fill the tart case with a layer of fennel then cover with the Stilton filling then bake for 20-25 mins until just set and golden. Leave to cool a bit before serving. I’d say its best served warm.