Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Fig, Camembert and Caramelized Onion Tart
Fig, Camembert and Caramelized Onion Tart
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:
8
Course Main Course
Diet Gluten Free, Vegetarian
Servings 8
Ingredients
- 250 grams brown rice flour
- 100 grams buckwheat
- 50 grams tapioca flour
- 1 rounded tsp xanthan gum
- ½ tsp salt
- ½ tsp pepper
- 250 grams butter
- 50 g Parmesan finely grated
- 2 large eggs whisked (organic or free-range if possible)
- 50 ml water
Tart Filling
- 50g butter
- 1 tbsp fresh thyme leaves finely chopped
- 8 large eggs (organic or free range if possible)
- 100 ml double cream
- 200 g Camembert cut into small pieces
- 100 g Ricotta
- 100 g Parmesan finely grated
- 6-8 fresh figs sliced thinly plus extra for garnish
- 23 cmm tart tin
Method
- Sieve all dry ingredients together in a bowl. Rub butter into flour until it looks like breadcrumbs. Mix in the Parmesan then add egg and water. 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 (30 mins).
Tart Method
- Heat a large pan, add the butter and melt. Add the onion and fresh thyme and gently cook (30-45 mins) over moderate to low heat until soft. They should be translucent, golden and sticky.
- Roll out pastry as thin as possible (to €1 coin thickness) between 2 sheets of cling film. Using your rolling pin, gently lift pastry (still wrapped in cling) and hold over tart tin. Peel off bottom cling layer and gently lower pastry into tin, then press lightly in and around edges of tin. Trim and neaten the edges, holding back a little extra pastry for shrinkage. 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. Remove from oven, discard paper and beans, place back in the oven for another 5 minutes, remove again and allow to cool before adding the filling.
- Crack eggs in a medium-sized mixing bowl, add the cream and lightly mix with a hand blender. Cut the Camembert into small pieces, then add to the eggs along with the Ricotta, grated Parmesan and seasoning. Lightly blend mixture again with the hand blender until it resembles egg custard. Set aside.
- Spread the caramelized onions over the cooled tart base right up to the rim. Arrange 2/3rd of the figs in a neat circle on top of the onions until the tart surface is covered, then pour the egg custard into the tart case. Top with the remaining figs in whatever pattern your heart desires!
- Gently transfer to oven - middle shelf - and bake for 35-45 minutes or until cooked and lightly golden. Cool before slicing.
Maggie's Tips
- Can be served at room temperature or slightly warm
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