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If you follow the 80/20 rule for healthy eating, Valentine’s Day is upon us, so….Party Time! This passion fruit tart is lovely and refreshing, and very simple to make. Using coconut milk gives a touch of natural sweetness, and the sugar content is low on the guilt scale!

Serves 6-8  

Spelt Pastry

  • 300 grams white spelt flour
  • Pinch of sea salt
  • 200 grams butter, chilled and cut into small dice
  • 20 grams coconut sugar or light brown muscovado sugar
  • 1 medium egg
  • 7-inch quiche/flan tin

Filling

  • 150 ml passion fruit puree (source from a good deli) or 16 passion fruit cut in half, seeds removed, then pulp in blender and strain through sieve
  • 150 ml coconut cream or fresh cream – add extra 20 grams sugar if using fresh cream
  • 4 med-large eggs, organic or free range
  • 30 grams coconut sugar or or light brown muscovado sugar

Gluten Free Pastry

  • 250 grams brown rice flour
  • 100 grams buckwheat flour
  • 50 grams tapioca flour
  • 1 heaped teaspoon xanthan gum
  • 1 heaped teaspoon pysllium husks
  • 250 grams butter, diced small
  • 30 grams coconut sugar or light brown muscovado sugar
  • 2 small eggs
  • Pinch salt
  • 7 inch/18 cm flan tin

Method

  1. Sieve flour, xanthan gum, pysllium husk and salt together in a bowl. Rub butter into flour until it looks like breadcrumbs; add egg. Bind together and form into a ball – it should come away cleanly from bowl. Cling and place in fridge 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; press it in lightly around the edges. Trim and neaten edges, leaving a tiny bit of extra pastry for shrinkage.
  3. Line pastry with parchment paper and fill with raw beans or rice. Place in oven at 150 C for 15 minutes until a pale golden colour.
  4. Remove from oven and discard parchment and beans. Let it cool before adding egg mixture filling.
  • Gluten Free
  • Dairy Free
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Method

  1. Sieve the flour and salt in a large bowl and add cubes of chilled butter.
  2. Use fingertips to rub the butter into the flour until it resembles coarse breadcrumbs with no large lumps of butter remaining.
  3. Add sugar and gently mix through.
  4. Gently whisk the egg and add to the flour mixture, stir in to bind the dough together.
  5. Wrap the dough in cling film and chill for 30 minutes – 1 hour
  6. Roll out pastry and line a flan tin (7inch/18cm – preferably with a removable base). Bake blind – cover the lined base with parchment paper, fill with raw beans or rice and bake for 15 minutes @ 150 C. Remove from oven, discard paper and beans and leave to cool.
  7. Whisk the passion fruit puree, coconut cream, eggs and sugar together. Pour mixture into flan case and bake for 20-30 minutes or until set. Remove from oven and cool before serving.

Maggie's Tips

  • Can be made a day ahead
  • Can be made into individual tartlets x 4
  • Double up your pastry and freeze 1/2 of it for another time