Name: Fennel Coconut Tart
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 35 min
Ingredients: 2 cups (250g) all-purpose flour; 1/2 cup (120g) cold butter; pinch of salt; 1 egg; 1-2 tbsp. ice water (maybe you need more); 4 eggs; 1 cup (250ml) coconut milk; 1 sprig of rosemary, chopped; 1/2 tsp. freshly grated nutmeg; 1 medium size fennel bulb, sliced; sea salt, pepper

Ingredients

Scale

For the crust

2 cups (250g) all-purpose flour
1/2 cup (120g) cold butter
pinch of salt
1 egg
1–2 tbsp. ice water (maybe you need more)

For the filling

4 eggs
1 cup (250ml) coconut milk
1 sprig of rosemary, chopped
1/2 tsp. freshly grated nutmeg
1 medium size fennel bulb, sliced
sea salt, pepper

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Instructions

For the pastry sift the flour in a large bowl. Add the salt and cold butter and cut with a pastry cutter into small pieces. Add the egg and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
Preheat the oven to 375°F (190°C). Grease a 9 inch (23cm) tart tin with loose bottom and set aside. Roll out the dough on a floured surface slightly bigger than the tart tin. Transfer the dough to the tin and press to the bottom and sides to form a nice crust. Cut off overlapping dough and prick several times with a fork. Set aside.
Wash and dry the rosemary. Chop into small pieces and set aside. In a bowl whisk the eggs, then mix with with the coconut milk, rosemary and nutmeg. Season with salt and pepper. Wash the fennel and cut into slices.
Pour the coconut-egg mixture into the tart tin and distribute the fennel slices evenly on top. Bake for 35-40 minutes until the crust is golden. Take out of the oven and let cool down a bit. Serve warm.

Notes

Enjoy baking!

Nutrition

Serving Size: 8