Fennel and coconut tart

Fennel and coconut tart

The Green Kitchen
Johanna Frenkel

Fennel is a beautiful vegetable and we have often talked about how we can let it shine properly. The sweet coconut filling enhances its characteristic anise-like flavour. No cheese is needed here! The gluten-free case is made with almond flour and has sweet flavour and just the right consistency.

Tart cake


Quantity Ingredient
65g rice flour
45g almond flour
2 tablespoons potato flour, tapioca flour or cornflour
1/2 teaspoon sea salt
3 tablespoons coconut oil
or 3 tablespoons ghee
3 tablespoons ice-cold water

Fennel filling

Quantity Ingredient
120ml coconut milk
2 eggs, beaten
1/2 teaspoon grated nutmeg
2 sprigs rosemary, leaves picked and chopped
sea salt
1 fennel bulb, very thinly sliced
freshly ground pepper


  1. To make the tart case, sift together the flours, starch and salt in a bowl. Add the coconut oil and ice-cold water and use your hands to work the dry ingredients towards the centre until a dough forms. If it feels crumbly, add 1–2 tablespoons more water. Gather it into a ball, wrap in clingfilm 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 190°C.
  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 the 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.


  • Make the dough a day ahead. Wrap tightly in clingfilm and leave in the fridge until you’re ready to use it.
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