Fennel is a beautiful vegetable and in this recipe we wanted to let it shine properly. The sweet coconut filling enhances its characteristic anise-like flavor. No cheese is needed here! The gluten-free crust is made with almond flour and has sweet flavor and just the right consistency. —Green Kitchen Stories
To make the tart case, sift together the flours, cornstarch, and salt in a bowl. Add the coconut oil and ice-cold water and use your hands to work the dry ingredients towards the center until a dough forms. If it feels crumbly, add 1 to 2 tablespoons more water. Gather it into a ball, wrap in cling-film and chill for 30 minutes in the fridge.
Meanwhile, make the filling. Whisk the coconut milk, eggs, nutmeg, rosemary, salt, and pepper together in a small bowl until combined. Preheat oven to 375° F.
Use your hands to press the dough evenly into the bottom and up the sides of the tart tin. If making four smaller tarts, divide the dough into four equal pieces before pressing into the tins. Trim the dough flush with edge of the tin and prick the base with a fork to prevent the pastry from rising as it bakes.
Pour coconut and egg mixture into the tart case, then place the fennel slices on top. Place in the middle of the oven and bake for about 35 minutes or until the tart is golden and crispy.
Tip: Make the dough a day ahead. Wrap tightly in cling-film and leave in the fridge until you’re ready to use it.
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.