Pea, pancetta and soft cheese tart is a delicious recipe using Taleggio, which is a semi-soft, rinded cow's milk cheese from Italy. The combination of this cheese with the pancetta, double cream and chilli flakes makes this a tart with a warm heart.
Serves 6
Takes 30 minutes to make, 50-55 minutes to bake, plus chilling and cooling
Per serving:
678kcals
55.3g fat (32.3g saturated)
18.1g protein
27.8g carbs
2.2g sugar
1.5g salt
1. Preheat the oven to 200°C/ fan180°C/gas 6. Put the flour, butter and a pinch of salt into a food processor and whizz until the mixture forms fine crumbs. Add 2-3 tablespoons of very cold water and whizz until it forms a ball. Turn out onto a floured surface and roll out to a large circle. Use to line a 23cm round and 3cm deep fluted, loose-bottomed tart tin. Prick the base, then pop in the freezer for 10 minutes to chill.
You can make and blind-bake the pastry case the day before, ready to fill and bake.
2. Fill the pastry case with baking paper, weigh down with baking beans or rice and bake for 10 minutes. Remove the baking beans and paper and bake the pastry for a further 10 minutes. Remove from the oven. Brush the pastry holes with a little egg white to seal. Reduce the temperature to 180C/fan160C/gas 4.
3. Meanwhile, place a non-stick frying pan over a high heat. When hot, add the pancetta and cook for 5 minutes, stirring, until golden. Drain on kitchen paper.
4. Beat the cream, the whole egg and the egg yolk until well blended. Stir in the pancetta, chilli and peas, then season and ladle into the pastry case. Add the diced cheese. Put on
a baking sheet and bake for 30-35 minutes, until pale golden and just set. Carefully remove from the tin and slide onto a wire rack to cool. Serve warm or at room temperature.
© delicious. magazine
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