Honey nut omelette or patina, Apicius 4.2.16
from Cooking Apicius: Roman Recipes for Today by Sally Graiger

In the original recipe, this patina is turned out of its ceramic dish and served as a kind of omelette or frittata. It can be baked in the oven in a dish or cooked in an omelette pan. The finished patina can then be cut into wedges, smothered in honey and eaten with the fingers. Fish sauce is used here, just as in the pear patina, and it is particularly successful. A salted or unflavoured version is simply not as good. Trials conducted with the public while we have been doing re-enactment demonstrations resulted in all the tasters selecting the fish sauce-flavoured patina – but many changed their minds when they realized it contained fish sauce. It just goes to show that what we consider ‘good food’ is based on a state of mind as well.

Also see the article on What is Patina? and a similar recipe, Patina Versatilis (Apicius, 136, 4.2.2)

30 g flaked almonds
30 g walnuts or hazelnuts
30 g pine kernels
generous freshly ground black pepper
40 ml goats’, sheep’s or cows’ milk
40 ml white wine
1 tbsp honey, and more for finishing
1 tbsp fish sauce
4 eggs
1 tbsp olive oil

Combine all the nuts and roast them in a medium oven until lightly coloured. Shake them a few times to ensure an even colour. Grind them or process until you have a coarse texture. Combine with the pepper, milk, wine, honey, fish sauce and the eggs and beat together. If you are baking the patina, grease a ceramic dish with the olive oil and pour the ingredients in. Bake in a medium oven (350°F, 180°C, gas 4) until firm to the touch. Take out and cool slightly before cutting into wedges. Serve with a little runny honey poured over them and sprinkled with freshly ground pepper. Alternatively, cook the mixture in an omelette pan and finish the process under a grill to set the top.

Nut Tart
from Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Faas

In the 4th book of De Re Coquinaria, we find a series of dishes called patinae prepared with various ingredients (for example, rustic herbs or peaches) that seem to have little in common, except for the use of the same tool, the patina, a kind of pan or plate. Some patinae are clearly similar to a frittata or omelet, like this, others do not contain eggs. In this case, this patina is called versatilis, which alludes to the fact that it is served upside-down.

Apicius, 136, 4.2.16

Patina versatilis vice dulcis: nucleos pineos, nuces fractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo, versas in discum.

Try patina as dessert: roast pine nuts, peeled and chopped nuts. Add honey, pepper, garum, milk, eggs, a little undiluted wine, and oil. Pour on to a plate.

Another translation:

Pignolia nuts, chopped or broken nuts (other varieties) are cleaned and roasted and crushed with honey. Mix in, beat well pepper, broth [original says liquamine, which could mean broth or garum, from what I understand], milk, eggs, a little honey​ [translator thought wine was out of place, so translated as honey] and oil. Thicken slowly on fire without boiling, fill in moulds, taking care that the nuts do not sink to the bottom, bake in hot water bath, when cold unmould.

400g crushed nuts—almonds, walnuts or pistachios
200g pine nuts
100g honey
100ml dessert wine
4 eggs
100ml full-fat sheep's milk
1 teaspoon salt or garum
pepper

Preheat the oven to 240°C/475°F/Gas 9.

Place the chopped nuts and the whole pine nuts in an oven dish and roast until they have turned golden. Reduce the oven temperature to 200°C/400°F/Gas 6. Mix the honey and the wine in a pan and bring to the boil, then cook until the wine has evaporated. Add the nuts and pine nuts to the honey and leave it to cool. Beat the eggs with the milk, salt or garum and pepper. Then stir the honey and nut mixture into the eggs. Oil an oven dish and pour in the nut mixture. Seal the tin with silver foil and place it in roasting tin filled about a third deep with water. Bake for about 25 minutes until the pudding is firm. Take it out and when it is cold put it into the fridge to chill. To serve, tip the tart on to a plate and pour over some boiled honey.