Description

You will be salivating for the scrumptious and decadent tart even before it is finished baking. It is elegant enough to serve for holidays but don't limit yourself to just a few times a year.

Ingredients

• 1 1/2 lb. fennel bulb, trimmed and sliced
• 2 T. butter
• 2 T. chopped thyme
• salt, just a little
• black pepper, to taste
• 6 oz. Roquefort cheese, crumbled
• 1 egg
• 1 egg yolk
• 1/2 c. milk
• 1/4 c. heavy cream
• pinch of nutmeg
• baked pastry shell in a 10 inch tart pan (I used an unbaked crust, recipe here)

Steps

1. Preheat oven to 375 degrees.
2. Fennel filling:
3. Heat butter in a skillet; add fennel, thyme, just a little salt and pepper, to taste. Press a piece of buttered foil on top; cover; sweat the fennel, stirring occasionally, until very soft but not brown, about 20-30 minutes.