Green Kitchen Stories' Fennel and Coconut Tart

This week, David Frenkiel and Luise Vindahl from Green Kitchen Stories are serving as Guest Editors at Food52. They're sharing a week's worth of recipes and giving away 3 copies of their book, Vegetarian Everyday.  

Today: You don't need cheese -- or gluten -- to show off fennel's flavor in a beautiful tart. 

Fennel is a beautiful vegetable, and this recipe is the perfect way to let it shine properly: the sweet coconut filling enhances its characteristic anise flavor. No cheese is needed here! The gluten-free crust is made with almond flour, has a sweet flavor, and just the right consistency.

Fennel and Coconut Tart

Makes 1 large 8-inch tart

For the tart shell

1/2 cup rice flour
1/3 cup almond flour
2 tablespoons cornstarch
1/2 teaspoon sea salt
3 tablespoons coconut oil
3 tablespoons ice-cold water

For the fennel filling

1/2 cup coconut milk
2 large eggs, beaten
1/2 teaspoon freshly grated nutmeg
2 sprigs of rosemary, leaves picked and chopped
Sea salt and freshly ground black pepper
1 fennel bulb, sliced

See the full recipe (and save and print it) here. 

Photo by Johanna Frenkiel