Fennel And Coconut Tart Recipe

Name: Fennel And Coconut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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.
2
Meanwhile, make the filling. Whisk the coconut milk, eggs, nutmeg, rosemary, salt, and pepper together in a small bowl until combined. Preheat oven to 375u00b0 F.
3
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.
4
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.
5
Tip: Make the dough a day ahead. Wrap tightly in cling-film and leave in the fridge until you're ready to use it.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Tart shell, 1/2 cup rice flour, 1/3 cup almond flour, 2 tablespoons cornstarch, and more.

Yes, Fennel And Coconut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fennel And Coconut Tart

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