Green Kitchen Stories' Fennel and Coconut Tart

August  5, 2013

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

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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 

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

  • Tina Fruehauf
    Tina Fruehauf
  • nogaga
  • AntoniaJames
  • Green Kitchen Stories
    Green Kitchen Stories
David & Luise are the couple behind the critically acclaimed and award winning food blog Green Kitchen Stories. Healthy, seasonal and delicious vegetarian recipes paired with colorful and beautiful photos have become a trademark of their style. They recently won the Saveur Food Blog of the Year Award and their app "Green Kitchen" was selected as App of the Year Runner-Up in App Store Best of 2012. David is Swedish and Luise is Danish, and they currently live in Stockholm with their 3-year old daughter Elsa.


Tina F. November 7, 2013
Is this a dessert tart or more of a savory one
nogaga August 5, 2013
This is the most tempting recipe I've seen! Looks wonderful. Will try it on weekend.
AntoniaJames August 5, 2013
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)
Green K. August 5, 2013
Hi AntoniaJames, we have used brown rice flour in this recipe, but white rice flour would work as well. Enjoy!