Pea and pancetta tart
How to make Pea and pancetta tart recipe - The tart will be much easier to slice if you leave it to cool for a while first the residual heat means that it remains soft for a little while once you have taken it out of the oven. Tarte aux pois et pancetta recette
Special equipment • 8in (20cm) round loose-bottomed straight-sided tart pan • pie weights or dry beans
SERVES 4–6
Ingredients:
1 sheet prepared dough for an 8–9in (20–23cm) pie
all-purpose flour
2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash
1 tbsp olive oil
1 onion, finely chopped
sea salt and freshly ground black pepper
4½oz (125g) pancetta, cut into cubes
6 fresh sage leaves, coarsely chopped
1½ cups frozen peas
2/3 cup heavy whipping cream
Method:
1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights. Bake for 15–20 minutes until the edges of the pastry are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).
2 Meanwhile, heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Add the pancetta and sage, increase the heat a little, and cook for 6–8 minutes until the pancetta is golden and crispy. Stir in the peas, and season with salt and pepper.
3 Spoon the onion and pancetta mixture into the pastry shell, and level the top. Mix together the cream and the 2 eggs, and season well. Carefully pour the cream mixture over the filling to cover. Bake for 20–30 minutes until set and golden. Let cool for 10 minutes before removing the sides of the pan. Serve warm with a tomato salad.
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| Pea and pancetta tart |
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