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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 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.
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
Photo by Johanna Frenkiel
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