Posted on April 12th, 2013
After my recent indulgent trip to Sicily, I had to get back to healthy eating as soon as possible. Though, I would have loved a crispy cannoli filled with creamy ricotta for breakfast every morning, I could not have fitted into my jeans if I continued for even one more week. A leisurely visit to the supermarket is what I needed. Looking at beautiful fresh vegetables and fruits make me crave for healthy meals..very strange, I know. Got these amazing blood oranges, fresh bulbs of fennel, yellow and red cherry tomatoes, crispy chard leaves, some beautiful tunisian artichokes and stocked my fridge with lots of colorful food.
Nature is amazing and provides us with an abundance of colorful food, and cooking with these gorgeous colorful produce is not only exciting but also increases our food health nutrition. I get very excited when I see vibrant colors in any dish. I love some bright red pepper in a green lentil salad, refreshing baby greens topped on a hearty creamy quiche, beetroot pasta with ricotta, a purple potato salad, a rainbow color quinoa with white feta cheese and mint, a broccoli salad with pomegranate seeds and pine nuts, bright yellow pumpkin chips with rosemary etc. I am already craving for a healthy meal now!
This makes 1 large 20 cm (8 in) tart or 4 small 10 cm (4 in) tartlets. I had a rectangular tart, so I doubled the measurements.
65 gm rice flour
45 gm almond flour or chestnut flour
2 tbsp potato flour or tapioca flour
1/2 tsp sea salt
3 tbsp coconut oil or Ghee
3 tbsp ice-cold water
120 ml coconut milk
2 eggs beaten
1/2 tsp grated nutmeg
2 sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground pepper
1 fennel bulb, very thinly sliced
Salad leaves to garnish
1. To make the tart case, sift together the flours and salt in a bowl. Add the coconut milk 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 tbsp more water. Gather into a ball, wrap in cling film and chill for 30 min 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 375F (190C)
3. Use your hands to press the dough evenly into the bottom and up to the sides of the tart tin. If making 4 small tarts, divide the dough into 4 equal parts 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 min or until the tart is golden and crispy. Once done, cool the tart and top it with your favorite salad leaves.