Bacon and Cabbage Frittata paint

I recently made this elegant tart for a dinner party I was catering and it wowed the guests. It’s light, creamy and vibrant in its energy, with gentle subtle flavours and textures. It makes for a trendy starter or main course if entertaining vegetarian guests, or equally a lovely light family brunch or supper dish.

Serves 6-8  (23-25 cm tart tin)

Pastry 

  • 450 grams white spelt flour, sieved
  • Pinch fine Himalayan salt
  • 300 grams chilled butter, cut into small dice
  • 50 grams finely ground walnuts
  • 50 grams finely grated parmesan
  • 2 whole eggs, lightly whisked

(makes pastry for 3 tarts)

Filling

(1 tart)

  • 20 grams butter
  • 2 medium onions (200 grams)
  • 1 tablespoon fresh thyme, finely chopped
  • 8 large eggs (organic or free range if possible)
  • 70 ml fresh cream or crème fraiche
  • 125 grams camembert, cut into small pieces
  • 50 grams parmesan, finely grated
  • Seasoning of Himalayan salt and crushed peppercorns
  • 4 figs, cut in quarters, plus extra for garnish

Salad

  • Small bunch of rocket and endive leavesExtra virgin olive oil to dress
  • Gluten Free

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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Method

  1. In a mixing bowl, rub flour, butter and salt together between your fingertips until the mixture has a sandy texture. Gently mix in the ground walnuts and parmesan. Make a small well in the pastry with your fingers and add egg. Bring dough together, then tip onto a floured surface and knead very gently for 1 minute. Divide the pastry in three then shape into discs (a little larger than a side plate). Wrap in cling film and set in fridge for 40 – 60 minutes until lightly chilled.
  2. Peel the onions, slice in half from stem to root and finely dice. Put them into a shallow pan along with thyme and butter and gently cook over a moderate to low heat until they are soft. Take time (30-45 minutes) with this – they need to be translucent, golden and sticky.
  3. Crack the egg into a medium-sized mixing bowl and lightly mix with a hand blender before pouring in the cream. Tear camembert into small pieces along with grated parmesan and add to the eggs, season with salt and pepper and once again lightly blend mixture using a hand blender until it resembles an egg custard.  Set aside.
  4. Roll the pastry out on a floured surface to the thickness of a €1 coin, then line a 23cm tart tin with it. Trim excess pastry by running a knife around the edge (save for patching up).  Cover the pastry base and sides with parchment paper then fill with raw beans, lentils or rice and place back in fridge for 30 minutes. Transfer to oven and bake for 15 minutes @ 150 C. Remove from oven, discard paper and beans, place back in the oven for another 5 minutes, remove again and leave to cool.
  5. Spread the caramelized onions over the cooled tart base, then pour the egg mixture on top.
  6. Place three of the ¼ figs around the outer rim of tart, and fourth in the centre. Gently transfer to middle shelf of oven and bake for 25-30 minutes until cooked and lightly golden. Allow to cool before slicing.
  7. Lightly dress salad leaves with oil. Arrange tart on serving plates with salad leaves, ¼ of a fig and lightly caramelized walnuts.

Maggie's Tips

  • Can be served warm or at room temperature. 
  • To caramelize walnuts: Dry roast a small handful on pan over medium heat. Drizzle 1 tablespoon of maple syrup over the nuts. Toss gently until the syrup has evaporated then transfer to parchment paper and leave to cool. 

Wholemeal Gluten Free Walnut and Parmesan Pastry

  • 250 grams brown rice flour
  • 100 grams buckwheat
  • 50 grams tapioca flour
  • 1 heaped teaspoon pysllium husks
  • 250 grams butter
  • 20 grams ground walnuts
  • 20 grams parmesan, finely grated
  • 2 small eggs
  • Pinch salt
    1. Sieve flour, pysllium husk and salt together in a bowl. Rub butter into flour until it looks like breadcrumbs, add ground walnuts and parmesan – gently mix. Add egg, bind together and form into a ball – it should come away cleanly from bowl, tip onto a floured surface and knead very gently for 1 minute. Divide the pastry into two,  then shape into discs (a little larger than a side plate). Wrap in cling film and set in fridge for 30-40 minutes until lightly chilled and to rest before lining tart tin.
    2. Roll out pastry as thin as possible between 2 sheets of cling film. Using your rolling pin, gently lift pastry (still wrapped in the cling) and hover over quiche tin. Remove bottom layer of cling film and gently lower the pastry into tin, then press lightly in around edges of tin. Trim and neaten edges leaving a tiny bit of extra pastry for shrinkage.
    3. Line pastry with parchment paper and fill with dried rice or beans. Place in oven at 150 C for 15 minutes  until pale and golden.
    4. Remove from oven and lift off parchment and beans. Allow to cool before adding egg mixture filling.