Basil, pea & pancetta tart

Recipe uploaded by

Jane Hornby

4 ratings

Recipe by Jane Hornby

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1. Bring the cream to the boil in a small saucepan, then take off the heat and drop in half the bunch of basil, making sure all the leaves and stems are fully immersed. Leave to infuse for at least an hour. Transfer to a lidded container and chill once cool, if preparing the day before. Meanwhile, roll the pastry out on a floured surface to about the thickness of 2 x £1 coins and use to line a 23cm loose-bottom tart tin. Chill on a baking sheet until ready to use.
2. Blanch the broad beans in a pan of boiling water for 1 min. Add the peas, bring back to the boil for another min, then drain and cool quickly under the cold tap. Drain, then dry on kitchen paper. Set aside. Heat grill to medim and cook the pancetta until it is crisp and golden, setting aside on kitchen paper to absorb any fat. Can be prepared up to this stage a day ahead.
3. Heat oven to 200C/fan 180C/gas 6 and put a second baking sheet in the oven. Line the pastry case with parchment and fill with baking beans. Slide the tin onto the hot baking sheet and bake blind for 15 mins, then lift out the paper and beans and cook for 5 mins more, until the pastry feels sandy. Meanwhile, strain the cream through a sieve, pressing the basil against the mesh with a non-metallic spoon or spatula to extract as much of the flavour as possible.
4. Turn oven down to 150C/fan 130C/gas 2. Beat the eggs into the cream, stir in the parmesan and season to taste. Tear the pancetta and sprinkle into the case, along with the peas and beans. Pour in the egg and cream mix. (You may have a little left, depending on the depth of your tin.) Bake for about 50 mins-1 hr or until the custard is just set in the middle. Serve warm or cold, topped with shavings of parmesan and the remaining basil leaves.

Per serving

602 kcalories, protein 15g, carbohydrate 34g, fat 46 g, saturated fat 21g, fibre 3g, salt 1.53 g

'This tart takes some time to prepare, but the impressive result is worth it. The basil gives it a lovely herby freshness.'

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Well worth the effort! This will really impress family/guests.

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• CFL recipes

  23 April 2008

  CFL recipes rated and commented on this recipe

  

  This is really delicious. It also freezes well. It is quite substantial as the peas, beans and pancetta fill out the case and make it fairly solid. The quantity of parmesan makes it wonderfully cheesy and it is well worth the effort to remember to put the extra parmesan shavings and basil on before serving.

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• louisa

  01 July 2008

  louisa rated and commented on this recipe

  

  Absolutely delicious. Made small tarts as a starter rather than one large one and they needed less cooking time. Were really popular.

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• Jane

  06 August 2008

  Jane rated and commented on this recipe

  

  This is fabulous. I now make it fairly regularly. I don't bother with the infusing with basil - I tend to just chop some basil, tarragon or mint and put it in. I also tend to put in half the double cream and half half-fat creme fraiche... a gesture to reduce the calorie count... Absolutely lovely, one of my favourite recipes.

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Ingredients

• 284ml pot double cream
• large bunch basil
• 500g pack shortcrust pastry (or make your own)
• plain flour , for rolling out
• 175g frozen broad beans , defrosted and podded
• 100g frozen petits pois , defrosted
• 105g thinly sliced pancetta (or use streaky bacon)
• 3 eggs , plus 1 yolk
• 50g parmesan , finely grated, plus shavings to serve

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook 1 hr

Ingredients

• 284ml pot double cream
• large bunch basil
• 500g pack shortcrust pastry (or make your own)
• plain flour , for rolling out
• 175g frozen broad beans , defrosted and podded
• 100g frozen petits pois , defrosted
• 105g thinly sliced pancetta (or use streaky bacon)
• 3 eggs , plus 1 yolk
• 50g parmesan , finely grated, plus shavings to serve

Per serving

602 kcalories, protein 15g, carbohydrate 34g, fat 46 g, saturated fat 21g, fibre 3g, salt 1.53 g

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