Fennel and leek tart

For the tart shell:

• 0.75 cup rice flour
• 0.75 cup ground hazelnut meal
• 2 tbsp gluten free corn flour
• 1 tsp salt
• 150g butter
• 1 tbsp cold water

For the tart filling:

• 2 tbsp olive oil
• 1 leek
• 1 fennel bulb
• 60g soft goats cheese
• 3 large free-range eggs
• 1 cup milk
• 0 Freshly ground black pepper
• 0 Fennel fronds
• 0 Edible flowers

Step 1
There should be no discolouration, or splits in the body of the fennel.

Step 2
In your market basket, the fennel should be so fresh they’ll squeak as they rub against one another.

Step 3
When preparing, set aside the stalks (they can lend an anise flavour to a vegetable stock), and keep the delicate green fronds for adorning the finished dish.

Step 4
Pinch of sea salt.

Step 5
Pre-heat oven to 180C.

Step 6
With the olive oil, sauté the leek in a heavy bottomed pan on a low heat until it is soft and sweet.

Step 7
Add a pinch of sea salt and allow to cool.

Step 8
For the pastry, place the dry ingredients in a food processor and mix, add butter and water and process until the mixture just comes together.

Step 9
If it’s still crumbly, add another tablespoon of water.

Step 10
It won’t be an elastic dough, but if pressed between your hands it will form a ball.

Step 11
Cover in clingfilm and refrigerate for half an hour.

Step 12
Grease a 25cm tart tin (with a removable bottom).

Step 13
Press the hazelnut dough into the tin and up around the edges until it is of uniform thickness.

Step 14
Put the pressed tart tin in the refrigerator for 10 minutes – this will help the tart shell to retain its shape, and not shrink in the oven.

Step 15
Remove from the refrigerator and blind bake the tart shell for 20 minutes.

Step 16
After 20 minutes, remove the paper and weights and bake the shell for another 10 minutes so that it begins to golden at the edges.

Step 17
Take out of the oven and allow to cool a little.

Step 18
Spread the leek over this cooked shell.

Step 19
Then layer the sliced fennel.

Step 20
Spot the goats cheese over the fennel.

Step 21
Mix the eggs, milk, salt and pepper and then pour this mixture into the tart shell, over the fennel.

Step 22
Bake the tart for 40 minutes, or until the filling is completely firm and the tart is golden.

Step 23
Before serving, decorate the tart with fennel fronds and edible flowers.

Step 24
Serve at room temperature.