Pancetta and herb tart

  • Portion size: Serves 6
  • 20 mins to prepare, 30 mins to bake, 20 mins to cool
  • Difficulty: easy

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

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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
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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.
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  5. Season, then stir in the parsley, mint and dill.
  6. Scatter the pancetta over a 20cm shortcrust pastry case, then pour over the herby mixture.
  7. Bake for 25-30 minutes until golden and set with a slight wobble. Cool for 15-20 minutes, then serve.

Nutrition

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

spike12219@aol.com

Great recipie! Substituted cow’s milk products for Oat Cream, soya Milk and hard goats cheese and it was brilliant!

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