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Pea, pancetta and parmesan tart
Serves 6 Starters and mains
For the pastry
- 225g plain flour, plus extra for dusting
- 60g cold unsalted butter, cut into small dice
- 60g cold lard, cut into small dice
For the filling
- 195g pancetta, cut into 5-6mm dice
- 1⁄2 red onion, finely diced
- 5 medium eggs, plus 3 egg yolks
- 200ml double cream
- 75g parmesan, finely grated
- 100g ricotta
- 100g frozen peas
- finely grated zest 1 lemon
Method
To make the pastry, mix the flour and a pinch of fine salt together in a bowl, add the butter and lard and rub in lightly with your fingertips until the mixture resembles fine breadcrumbs. Gradually add 3-5 tablespoons of ice-cold water and mix until the dough begins to come together. Gently knead into a smooth ball, wrap in cling film and chill for at least 30 minutes.
Roll out the pastry on a lightly floured surface to a thickness of 3mm and use to line the tart tin, leaving a little excess overhanging the edge. Prick the pasty base all over with a fork, then chill for 15 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
Line the pastry case with baking paper and fill with baking beans. Bake ‘blind’ for 12-15 minutes, until the pastry is dry to the touch, then remove the paper and beans and return the pastry case to the oven for around 5 minutes until the base is dry and the pastry is lightly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Reduce the oven temperature to 180C/350F/Gas 4.
To make the filling, cook the pancetta in a dry frying pan over a medium heat until golden and the edges begin to crisp, then remove. Lower the heat slightly, add the red onion and cook gently in the pancetta fat until softened.
In a bowl, beat the eggs, extra yolks and cream together until evenly combined. Add the grated parmesan, a pinch of white pepper and a small pinch of fine salt (the pancetta and parmesan are salty).
Scatter the diced pancetta and onion over the base of the pastry case. Dollop the ricotta in heaped teaspoonfuls over the top and scatter over the peas and lemon zest. Carefully pour in the creamy egg mixture. Bake for 35-45 minutes, until the filling is just set and golden. Leave in the tin for 5 minutes, then carefully unmould the tart. Serve warm or cold.
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