For the onion cream:
For the tart shell:
For the toppings:
Make the onion cream: In a large frying pan over medium-high heat, combine onion, garlic, coconut oil, salt and vinegar. Cook, stirring occasionally, until onion is soft and golden brown, about 10 minutes. Let onions cool slightly.
Transfer about half the onions to a tall container. Add coconut milk. Using an immersion blender, blend until smooth. Set aside onions and onion cream.
Preheat oven to 400° F.
Prepare the tart shell: Brush some of the coconut oil on a baking sheet, then lay one sheet of phyllo on the baking sheet. (Keep remaining phyllo covered with a barely damp kitchen towel so it does not dry out.) Brush phyllo with coconut oil. Top with another sheet and brush with oil. Repeat with remaining phyllo. Trim to fit your baking sheet if necessary.
Spread onion cream evenly over phyllo, leaving a 1/2-inch border. Top with reserved caramelized onions. Top with zucchini, green onions and mushrooms.
Bake for 15 to 20 minutes, or until phyllo is golden and crisp.
Meanwhile, toss together arugula, chives, lemon juice and olive oil. Scatter arugula over tart and serve immediately.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.