Pancetta and herb tart

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.