Pancetta and herb tart

Name: Pancetta and herb tart
Yield: Serves 6
Cuisine: British recipes
Ingredients: 140g pancetta cubes; 3 large free-range eggs; 150ml double cream; 50ml whole milk; 3 tbsp grated pecorino; Chopped parsley, mint and dill; 20cm shortcrust pastry case

Easy
July 2013

Easy
July 2013

Test kitchen approved

Serves 6
20 mins to prepare, 30 mins to bake, 20 mins to cool

This delicious tart recipe is perfect for a picnic and makes a fine midweek meal.

Nutrition: per serving

Calories: 413kcals
Fat: 34g (15.6g saturated),
Protein: 11.5g
Carbohydrates: 15.5g (1.2g sugars)
Fibre: 1.1g
Salt: 1.3g

Nutrition: per serving

Calories: 413kcals
Fat: 34g (15.6g saturated),
Protein: 11.5g
Carbohydrates: 15.5g (1.2g sugars)
Fibre: 1.1g
Salt: 1.3g

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Ingredients

140g pancetta cubes
3 large free-range eggs
150ml double cream
50ml whole milk
3 tbsp grated pecorino
Chopped parsley, mint and dill
20cm shortcrust pastry case

Method

Preheat the oven to 160°C/fan140°C/gas 3.
Heat a dry frying pan until hot, then add the pancetta cubes and fry over a medium heat until crisp. Remove with a slotted spoon and drain on kitchen paper.
In a medium bowl, mix 1 whole egg with two egg yolks with the cream, milk and pecorino.
Season, then stir in the parsley, mint and dill.
Scatter the pancetta over a 20cm shortcrust pastry case, then pour over the herby mixture.
Bake for 25-30 minutes until golden and set with a slight wobble. Cool for 15-20 minutes, then serve.