Pancetta and herb tart

Pancetta and herb tart
  • Serves icon Serves 6
  • Time icon 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
Calories
413kcals
Fat
34g (15.6g saturated),
Protein
11.5g
Carbohydrates
15.5g (1.2g sugars)
Fibre
1.1g
Salt
1.3g

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

  1. Preheat the oven to 160°C/fan140°C/gas 3.
  2. 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.
  3. In a medium bowl, mix 1 whole egg with two egg yolks with the cream, milk and pecorino.
  4. Season, then stir in the parsley, mint and dill.
  5. Scatter the pancetta over a 20cm shortcrust pastry case, then pour over the herby mixture.
  6. Bake for 25-30 minutes until golden and set with a slight wobble. Cool for 15-20 minutes, then serve.

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