|Cutting rosemary from the garden for the tart in my lovely apron - thank you Santa!|
I have to admit I am a relative newcomer to the qualities of fennel. I did not grow up with it in my cuisine and on first tasting did not warm to its aniseed flavour. It has grown on me over the years and I think I have come to quite like it now.
This tart has the unexpected qualities of being gluten and dairy free
65g (1/2 cup rice flour)
45g (1/3 cup almond flour)
2 tablespoons potato or tapioca or cornflour
1/2 teaspoon seas salt
3 tablespoons coconut oil or Ghee
3 tablespoons iced water
120ml (1/2 cup) coconut milk
2 eggs beaten
1/2 teaspoon grated nutmeg
2 sprigs rosemary, leaves picked and chopped
sea salt and freshly ground pepper
1 fennel bulb, very thinly sliced
Makes 1 large 20cm (8in) tart or 4 small 10cm (4in)tarts
Tart Case, sift together the flours, starch and salt in a bowl.
Add coconut oil and iced water and use hand to work the dry ingredients towards the centre until a dough forms. If it feels crumbly add a little more water (drop by drop).
Gather into a ball wrap in clingfilm and leave in the fridge for at least 30mins.
Filling - whisk the coconut milk, eggs, nutmeg, rosemary, salt and pepper in a bowl until combined.
Preheat oven 190C (375F Gas 5)
Roll out pastry lightly and press into a tart tin or plate (gave up on the rolling and just pressed it).
Trim the edges and prick bottom to prevent rising as it bakes.
Pour the coconut/egg mix into the tart case and place fennel slices on top. Cook in the middle of the oven for about 35 mins or until the tart is golden and crisp and the egg mix has set.
Dough can be made a day ahead of time if need be.
Joining in with Dom's Belleau Kitchen Random Recipes for January (by the skin of my teeth).
Hope I get to taste more of these eclectic recipes from The Green Kitchen when my daughter-in-law cooks them.