Caption: 1. In a bowl mix the flour, rosemary, salt, and garlic powder. Add the butter in pieces and mix with a wooden spoon. Add the cold milk and then the water, a bit at a time, stirring the dough with the spoon and then mix with the hands until a solid dough forms. Wrap with plastic wrap and refrigerate for 30 minutes.
2. Roll the dough, making a circular shape around 30 cms in diameter. Transfer to a floured tart pan. Trim around de edges and prick it all over with a fork. Cover and refrigerate for 30 minutes.
3. Preheat oven to 180º C. Cover the crust with a sheet of tin foil and gently press it into the crust, take it to pre-bake about 15 to 20 minutes. Remove and allow to cool a little before removing and discarding the foil.
4. For the caramelized fennel, cut the fronds off of the fennel bulbs and cut the bottom. Slice the bulb vertically into about 5 slices.
5. In a frying pan melt the butter and sugar. Add the sliced fennel bulbs and sauté until transparent on both sides and softened, about 15 to 20 minutes.
6. Preheat oven to 190ºC. In a medium saucepan, heat the milk over medium low heat until hot taking care to avoid the milk from scalding. Add the crumbled goat's cheese and continue stirring until it is completely melted and smooth. Remove the pan from the heat and add a tblspoon of the milk mixture into the bowl of whisked eggs, whisking constantly.
Repeat until half of the milk mixture is in the egg bowl. Empty the custard mixture into the pan and place it back over the heat, stirring until it thickens. Remove from heat and stir in the salt, pepper, garlic powder.
7. Pour the goat's cheese mixture into the tart pan so that it is not entirely full, then arrange the fennel bulbs in the pan. Place the pan in the oven and bake for 45 to 50 minutes.
