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Broad bean, pancetta and Golden Cenarth tart
Makes 4 Starters and mains
Ingredients
- 250g podded broad beans
- 2 eggs
- 2 egg yolks
- 280ml double cream
- small handful chives, finely chopped
- 250g Golden Cenarth cheese
For the pastry:
- 250g plain flour
- 125g salted butter
- 3 egg yolks
Special equipment:
- 4 individual tartlet tins, about 15cm in diameter
Method
Preheat the oven to 180°C/350°F/Gas 4. For the pastry, put the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg yolks, and a scant tbsp ice-cold water, and bring the mixture gently together to form a soft smooth dough. Roll the pastry out on a lightly floured surface and line the tartlet tins. Refrigerate for half an hour.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the broad beans for about 5-6 minutes, until just soft. Cool and peel away the dull outer skin.
Put a small piece of baking parchment into each of the pastry cases and bake blind for 5 minutes, until the pastry is firm and biscuit coloured.
Beat the eggs, egg yolks and cream together until smooth. Stir in the chives and season with salt and freshly ground black pepper.
Keep a handful of the broad beans back and scatter the remaining even over each of the tartlet bases. Break the cheese into small nuggets and dot over the broad beans. Fill the pastry cases with the egg mixture and scatter over the remaining beans. Bake for about 20 minutes, until the filling is just set. Serve warm.
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