Pea, pancetta & asparagus tart

Name: Pea, pancetta & asparagus tart
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 350 g shortcrust pastry; plain flour, for dusting; 2 tbsp olive oil; 2 shallots, finely chopped; 77 g pack Cooks' Ingredients Diced Smoked Pancetta; 250 g asparagus, trimmed and halved; 200 g frozen peas; 25 g pack mint, leaves only, chopped; 6 British Blacktail Free Range Large Eggs; 125 ml single cream; 75 g Parmigiano Reggiano, grated

This quick and easy savoury summer tart is sure to become a family favourite.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseMain meal
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

350g shortcrust pastry
plain flour, for dusting
2 tbsp olive oil
2 shallots, finely chopped
77g pack Cooks' Ingredients Diced Smoked Pancetta
250g asparagus, trimmed and halved
200g frozen peas
½ x 25g pack mint, leaves only, chopped
6 British Blacktail Free Range Large Eggs
125ml single cream
75g Parmigiano Reggiano, grated

Preheat the oven to 180°C, gas mark 4. Roll the pastry out on a lightly floured surface to fit a 23cm round or square 4cm-deep fluted tart tin. Trim off the excess pastry around the edge and prick the base with a fork. Line the pastry case with baking parchment, fill with baking beans, rice or dried beans and chill for 20 minutes.
Place the pastry case onto a baking tray and bake for 15-20 minutes until starting to turn a golden colour. Remove the baking beans and cook for a further 15 minutes, then set the pastry case aside to cool.
Meanwhile, warm the olive oil in a large frying pan over a medium heat. Cook the shallots and pancetta for 3-4 minutes, then stir in the asparagus and cook for a further 5 minutes until starting to soften. Add the frozen peas and season. Remove from the heat and add the mint. Leave to cool.
In a large jug beat together the eggs and cream. Season. Sprinkle 2-3 tablespoons of the cheese into the base of the pastry case, then top with half of the asparagus mixture, followed by half of the egg mixture. Repeat these steps again, then finish with a sprinkling of cheese. Carefully transfer the tart to the middle shelf of the oven for 40-45 minutes until just set and golden. Leave to cool before removing from the tin and serving.

Typical values per serving when made using specific products in recipe