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Green Kitchen Stories' Fennel and Coconut Tart
by Green Kitchen Stories
• August 5, 2013
• 4 Comments
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
See the full recipe (and save and print it) here.
Photo by Johanna Frenkiel
Comments (4)
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Is this a dessert tart or more of a savory one
This is the most tempting recipe I've seen! Looks wonderful. Will try it on weekend.
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)
Hi AntoniaJames, we have used brown rice flour in this recipe, but white rice flour would work as well. Enjoy!
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