For the base…
3/4 cup rice flour
1/3 cup coarsely ground almonds
3 tbsp coconut oil
For the filling…
2 fennel bulbs
tbsp coconut oil
3/4 tin coconut milk
sprig of rosemary
What to do…
Turn your oven to 180 degrees. Wash the fennel bulbs and trim the ends and the bottom. Keep the leafy parts for the filling. Chop the fennel vertically into 2 cm pieces. Arrange these on a baking tray and pour over a tablespoon of coconut oil, add a pinch of salt and pepper. Place in the oven and roast for 30/40 minutes, checking half way through the cooking that the fennel is browning and none of it its beginning to burn.
Firstly make the tart base by mixing together the flour and ground almonds in a bowl. Heat your coconut oil gently to melt it then add to the mixture along with the cold water. Mix with your hands to combine into a ball of dough. Wrap in cling film and refrigerate for half an hour.
Meanwhile, make the filling, whisk together the eggs and coconut milk. Finely chop the rosemary and the leafy part of the fennel. Add these to the mixture with a large pinch of salt and pepper.
Remove the fennel from the oven.
Line the base of a tart case with baking paper and grease the bottom and sides with a little bit of coconut oil. Prick the base and cook blind for 10 minutes.
Remove from the oven and pour in the filling. Then top with your caramelised fennel pieces and any remaining fennel leaves.
Bake in the oven for 30 minutes until starting to turn golden.
Serve on a big plate and let your friends dive in.