Guest Editors

Green Kitchen Stories' Fennel and Coconut Tart

By • August 5, 2013 • 4 Comments

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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 and Coconut Tart from Food52

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 

Jump to Comments (4)

Tags: guest editors, green kitchen stories, coconut, fennel, tart, vegan, vegetarian, gluten-free, gluten free, summer, special diets

Comments (4)

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Stringio

12 months ago Tina Fruehauf

Is this a dessert tart or more of a savory one

Port2

about 1 year ago nogaga

This is the most tempting recipe I've seen! Looks wonderful. Will try it on weekend.

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Brilliant. Thank you for developing and sharing this recipe. Quick question: When you say, "rice flour," does it matter whether it's brown rice flour or white rice flour? I'm going to have such fun with this one! Stay tuned . . . . ;o)

Gks_portrait

about 1 year ago Green Kitchen Stories

Hi AntoniaJames, we have used brown rice flour in this recipe, but white rice flour would work as well. Enjoy!