Fennel And Coconut Tart

• 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 375u0b0 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.

shell, rice flour, almond flour, cornstarch, salt, coconut oil, water, fennel filling, coconut milk, eggs, nutmeg, rosemary, salt, fennel bulb

Taken from food52.com/recipes/23236-fennel-and-coconut-tart (may not work)