Vegan CookingWhat to CookGluten-Free CookingSummerVegetarian Cooking

Green Kitchen Stories' Fennel and Coconut Tart

27 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 

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

💬 View Comments ()