Cheese and fennel tart

One combination I have always liked. Cheese in dough - butter and flour meet the creaminess of cheese. A hearty holiday treat, perfect for events with a lot of people. Tarts can be baked in advance, several at once, and served when everyone is present. It can be a snack with sparkling wine or a main course with a salad. Serve with fennel (as in this recipe) or lettuce mixed with nuts and oil. You can also add slices of prosciutto.


1/2 portion simple puff pastry
150 g Brie or fresher Camembert cheese, sliced
1 tbsp rosemary leaves

fennel:
200 g fennel, finely sliced
30 g pine nuts
15 ml mild extra virgin olive oil
sea ​​salt to taste
a little freshly ground pepper


Heat oven to 190°. Line the pan with parchment paper. Mix the fennel ingredients in a bowl.

Roll out the dough 30cmx15 cm and 4 mm thick. Prick the middle with a fork. Arrange the cheese on top. Add rosemary and 2/3 fennel. Fold the edges over the cheese, but keep the middle open. Put in the oven on the lowest level and bake for about 25-30 minutes until golden. Remove and cool slightly or completely. Put the rest of the fennel on top before serving.