Gastronomixs

Small tart of summer vegetables and leaves, bacon jam, and brown butter hollandaise

Guest chef Danni Barry is one of the few female chefs from Northern-Ireland to receive a Michelin star. Her first job was as a dishwasher in a restaurant where she would later be allowed to help with the cooking. She chose to follow a chef’s training programme and learned the ins and outs of the profession in Michael Deane’s restaurant* under the guidance of chef Derek Creagh. After four years, Barry decided to leave Michael Deane to work in Sydney, Australia. From there she found a job working as a chef for a family on a ship and travelled from Southeast Asia to South Africa and New Zealand. However, she felt lonely on board of the ship and missed the company of colleagues in the kitchen. This is when she sought out Simon Rogan in the two-Michelin-star restaurant L’Enclume where she quickly became the chef at the sister restaurant. Michael Deane crossed her path again a few years later when he opened a new restaurant and asked her to be its chef. Since 2015, Barry earned a Michelin star for Deanes EIPIC three years in a row. In 2017, she opened her own restaurant in Ireland called Clenaghans Restaurant, where she is currently working. Danni Barry shared three compositions with us!

Dani about this dish: "This little tart changes on our menus with the seasons and what we have available to us. The bacon jam adds a real depth to the dishes and the brown butter hollandaise complements the fresh, crunchy vegetables."

Creation by Danni Barry, Clenaghans Restaurant, Craigavon, United Kingdom.

Serves 4.

Small tart of summer vegetables and leaves, bacon jam, and brown butter hollandaise

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

4

sheets

brick pastry

 

 

brown butter infused with rosemary

500

g

streaky bacon, smoked

500

g

streaky bacon, unsmoked

2

cloves

garlic

1

 

onion, sliced

1

 

red chilli

100

g

brown sugar

100

g

maple syrup

100

ml

cider vinegar

1

tbsp

balsamic vinegar

1

cup

espresso

2

 

egg yolks

1

 

whole egg

5

g

sherry vinegar

½

cup

brown butter, warm

½

 

lemon, juiced

 

 

cayenne pepper

 

 

salt

2

 

green asparagus

2

 

white asparagus

2

 

radishes, pink

2

 

radishes, purple

1

 

shallot

100

g

wild peas

6

 

broad beans

24

 

young salad leaves

 

 

rapeseed oil

 

 

lemon juice

 

 

salt

Preparation method: tart case
  • Cut the sheet of pastry in half and brush with the brown butter that has been infused with the rosemary. Layer one half on top of the other to form a cross.
  • Line an individual tart case with the pastry and insert another case inside to hold the shape.
  • Bake at 185°C for nine minutes until golden brown and crisp.
Preparation method: bacon jam
  • Crisp up the bacon in the oven, allow to cool, and chop into small pieces.
  • Sweat down the onions, garlic and chilli.
  • Add the sugar, maple syrup, vinegar, coffee, and bacon.
  • Cook for one hour until it has a sticky, jam-like texture. 
Preparation method: brown butter hollandaise
  • Whisk the egg yolks over a bain-marie with salt and vinegar until they are fluffy and pale.
  • Begin to slowly pour in the warm butter, whisking continuously.
  • Once all the butter is incorporated, remove from the heat and add the pepper and lemon juice.
  • Check for seasoning and keep warm until serving. A siphon is ideal for this.
Preparation method: summer vegetables
  • Lightly blanch the asparagus, peas, and beans and dress with rapeseed oil, salt, and lemon juice.
  • Finely slice the radish and shallot.
  • Dress the leaves.
Finishing and presentation
  • Put a spoonful of bacon jam in the bottom of the tart case.
  • Top with the brown butter hollandaise.
  • Arrange the vegetables on top however you wish.

Previous page