Roasted Fennel and Leek Tart

From Rosa Jackson

Roasted Fennel and Leek Tart

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Roasted fennel and leek tart

  • Serves 4-6

  • The idea for this dairy-free quiche came from the book The Green Kitchen, but I made a few changes, using my own olive oil pastry and roasted vegetables.

  • Olive oil pastry:

  • cups flour, white, whole wheat or spelt (200 g)

  • cup good quality olive oil (80 ml)

  • cup cold water (80 ml)

  • A pinch of fleur de sel

  • Filling:

  • 1

    fresh fennel bulb

  • 2

    leeks

  • 2

    tbsp olive oil

  • ¾

    cup coconut milk (200 ml)

  • 3

    eggs

  • ½

    tsp grated nutmeg

  • 2

    sprigs rosemary, leaves picked and chopped

  • Sea salt and freshly ground pepper

  • In a medium bowl, whisk together the coconut milk, eggs, nutmeg, rosemary, salt and pepper.

  • Roll the dough out on a floured surface to fit a deep 8-inch (20 cm) tart tin or a shallow 9-inch (23 cm) tin. Trim the edges. Scatter the roasted vegetables over the base of the pastry and top with the coconut mixture. Bake at 400 F (200 C) for 10 mins, then lower the heat to 375 F (180 C) for another 20 minutes, or until the crust has browned and the filling has set.

  • Serve warm or at room temperature.

Directions

For the pastry, combine the flour, olive oil, water and salt in a large bowl. Mix with a pastry scraper or your hands just until it forms a smooth ball. Wrap the pastry in plastic wrap and set aside in the refrigerator for at least 30 minutes. For the filling, cut the fennel in half lengthwise, remove the hard core and slice into 1/4 inch (0.5 cm) pieces. Cut the leek into 1/2 inch (1 cm) chunks, using the white and pale green parts, and rinse to ensure there is no sand. Place the vegetables on a roasting tray, toss with the olive oil and a sprinkling of sea salt, and roast at 400 F (200 C) for 20 minutes, or until golden. In a medium bowl, whisk together the coconut milk, eggs, nutmeg, rosemary, salt and pepper. Roll the dough out on a floured surface to fit a deep 8-inch (20 cm) tart tin or a shallow 9-inch (23 cm) tin. Trim the edges. Scatter the roasted vegetables over the base of the pastry and top with the coconut mixture. Bake at 400 F (200 C) for 10 mins, then lower the heat to 375 F (180 C) for another 20 minutes, or until the crust has browned and the filling has set. Serve warm or at room temperature.


Nutrition

Facebook Conversations