Vegetarian Christmas: Roasted Fennel & Goat Cheese Tart
Christmas is around the corner, just two weeks left for one of the most exciting day of the year.
Are you feeling stressed because you don’t know what to cook for your new vegetarian daughter in-law? Your not so young kids have decided to leave meat out of their diet and you don’t know what to do beside the big turkey? Will you be the only no meat-eater at a dinner party you have been invited?
Whether you are invited to a dinner party or you are hosting it, nowadays, there is a lot to thing about the menu… With so many diets and eating trends around, can be a challenge to make everyone happy at a dinner event, but with a bit of effort and willing everyone will be happily feed.
I really love this season, Christmas song have been playing for a while at home, the happy spirit on the streets, the sparkling lights, the cookies exchange, the ‘ugly’ Xmas jumpers, dinner parties… so many things to love and get excited about! Don’t let the menu’s decision ruin your holiday!
This delicious and festive savoury tart is perfect as a vegetarian master piece that will pleasure any non meat eaters on the table. The combination of roasted fennel and goat cheese is a winner and adding some kale will surprise your most healthy guest, showing you are really taking care of them. Plus, it is an elegant main course, yummy and easy to make!
The base is made with coconut oil and buckwheat flour, which is gluten free, although you could even use store-bought puff pastry to make it easier for you. Fennel is perfect for digestive support and can help with bloating, which is great for these foodies holiday. Kale is just the heaven of vitamins and minerals, it’s rich in vitamins A, C and K, as well as calcium, potassium, copper and iron, all necessary for healthy bones, skin and eyes.
I know it can be a bit of extra work to create another dish beside your usual Christmas menu, but the efforts are worth it, that person will really feel the overwhelming attempt and will be always grateful! On the other hand, if you are the vegetarian, bring it yourself! It would be a nice gesture to free your host of the ‘trouble’ and he will be also super thankful!
Are you one of those who bother about satisfing everyone around the table?
- 120 grams buckwheat flour you can grind your buckwheat groats
- 60 grams almond meal
- 90 grams coconut oil
- a pinch salt
- 60 ml cold water
- 125 ml champagne
- 90 grams brown sugar
- 500 gr small fennel bulbs trimmed and halved
- 2 eggs
- 250 ml evaporated milk or single cream
- 1 teaspoon Dijon mustard
- salt & black pepper
- 2 kale leaves chopped
- 80 grams soft goat cheese you could blend hard goat cheese with some milk to make it more spreadable
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Preheat the oven to 200ºC.
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To make the base, place the buckwheat flour, almond meal and salt in a bowl and mix well.
Add the cold coconut oil and rub it against the flour with your fingertips until it resembles coarse bread crumbs.
Add the cold water step by step and with a fork blend just until the dough hold together. Wrap and reserve in the fridge.
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Meanwhile, roast the fennel, by placing the champagne, sugar, salt and pepper in a small baking ray. Add the fennel, cut side down and roast for 30 minutes or until tender and golden. Reduce oven to 180ª.
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Beat the eggs, evaporated milk, mustard, salt and pepper in a bowl.
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Line a greased loose-bottomed tin (mine is 34*12cm, but you could use a 20cm round one) with the dough, just press the dough onto the bottom and up sides of the tin. Trim dough flush with edge of pans.
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Top the base with kale and fennel, cut-side up. Pour over the egg mixture and place spoonfuls of the soft goat cheese around the fennel.
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Bake for 40 minutes or until set and golden.
You could use store-bought puff pastry instead of making the dough, it's equally decadent and delicious.