This is no "pie in the sky" tart...it can be yours...right...now!
While I find anise quite overpowering, I adore the slightly sweet, more subtle anise flavor of fennel root. In Greece, both the root and the feathery leaves are consumed, and have been since ancient times.
I adapted a recipe found on the web by creating my own gluten-free vegan tart pastry, adding thinly sliced Vidalia onion, and substituting non-dairy alternatives for the cream and cheese.
Let's call it a loose interpretation born of (dietary) necessity and a burning desire to dine at the World's table...join me!
I adapted a recipe found on the web by creating my own gluten-free vegan tart pastry, adding thinly sliced Vidalia onion, and substituting non-dairy alternatives for the cream and cheese.
Let's call it a loose interpretation born of (dietary) necessity and a burning desire to dine at the World's table...join me!
In Greece, this dish is served alongside other mezethes, or small plates, meant to be shared and enjoyed with plenty of laughter and drink! We'll be right at home, no?
Simple ingredients with vivid flavors bring pleasure to the table!
Tarta Marathoriza ~ Fennel Root Tart
1 recipe gluten-free vegan tart
1 large fennel root, leaves & stems removed
1 medium Vidalia (or other sweet) onion, thinly sliced
1 1/2 cups coconut milk creamer (original flavor)
3 eggs, lightly beaten
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup vegan "cheese" shreds (I used Daiya mozzarella)
Place fennel (whole) in a saucepan with just enough water to cover, and boil for 10-15 minutes, or until fennel is tender, but not too soft. Remove from water and allow to cool. When the fennel has cooled enough to hold comfortably, cut it in thin slices and set aside.
Prepare pastry and set aside. Preheat oven to 400 degrees.
1 recipe gluten-free vegan tart
1 large fennel root, leaves & stems removed
1 medium Vidalia (or other sweet) onion, thinly sliced
1 1/2 cups coconut milk creamer (original flavor)
3 eggs, lightly beaten
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup vegan "cheese" shreds (I used Daiya mozzarella)
Place fennel (whole) in a saucepan with just enough water to cover, and boil for 10-15 minutes, or until fennel is tender, but not too soft. Remove from water and allow to cool. When the fennel has cooled enough to hold comfortably, cut it in thin slices and set aside.
Prepare pastry and set aside. Preheat oven to 400 degrees.
The best things in life are simple (and delish)!
Layer the slices fennel and onion over the uncooked tart pastry.
In a mixing bowl, combine the coconut creamer, eggs, salt, and pepper; whisk to combine. Stir in "cheese".
In a mixing bowl, combine the coconut creamer, eggs, salt, and pepper; whisk to combine. Stir in "cheese".
A foil-lined tray can save your oven!
Pour this mixture over the fennel and oinons. Place the baking dish on a foil-lined tray, and bake for 35-40 minutes, or until slightly puffed in center and the surface appears dry and a light golden color.
You know me...I sliced the tart right after baking!
Allow the tart to cool slightly (ha!) before slicing. Serve with a Village Salad and Oranges & Dates for dessert (you can find more details on the menu HERE). Enjoy!
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