Preheat the oven to 200ºC.
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.
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.
Beat the eggs, evaporated milk, mustard, salt and pepper in a bowl.
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.
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.
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.