Pea & Pancetta Tart

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11 Ingredients

Number of servings

300grams ready-made shortcrust pastry
2 eggs
1 egg, lightly beaten, for egg wash
1tablespoons olive oil
1 onion, finely chopped
1 pinch salt
1 pinch freshly ground black pepper
125grams pancetta, cubed
6 fresh sage leaves, roughly chopped
225grams frozen peas
2/3 cup double cream

Method

Step 1 of 3

Preheat the oven to 200°C (Gas 6). Roll out the pastry on a floured work surface, and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven 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 180°C (Gas 4).

Step 2 of 3

Meanwhile, heat the oil in a large frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes, until soft and translucent. Add the pancetta and sage, increase the heat a little, and cook for 6-8 minutes until the pancetta is golden and crispy. Stir through the peas, and season well with salt and black pepper.

Step 3 of 3

Spoon the onion and pancetta mixture into the pastry shell, and level the top. Mix together the cream and eggs, season, and carefully pour the mixture over the filling to cover. Bake in the oven for 20-30 minutes until set and golden. Leave to cool for 10 minutes before releasing from the tin. Serve warm with a tomato salad.