Basil, pea & pancetta tart

Basil, pea & pancetta tart

This is perfect if you’re having lunch guests as much of it can be prepared a day ahead

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Method

  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, sugar 2g, salt 1.53 g

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

  • Binder photo katyrouth

    11 April 2008

    katyrouth rated and commented on this recipe

    5 stars

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

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  • Binder photo CFL recipes

    23 April 2008

    CFL recipes rated and commented on this recipe

    4 stars

    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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  • Binder photo louisa

    01 July 2008

    louisa rated and commented on this recipe

    5 stars

    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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  • Binder photo Jane

    06 August 2008

    Jane rated and commented on this recipe

    5 stars

    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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  • Binder photo Belkey

    10 February 2009

    Belkey rated and commented on this recipe

    4 stars

    I love this tart, so much smarter than a quiche and perfect for picnics.

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  • Binder photo Lynsey

    03 June 2009

    Lynsey rated and commented on this recipe

    4 stars

    Delicious

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  • Binder photo asterixx20

    06 September 2009

    asterixx20 rated this recipe

    5 stars

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  • Binder photo rmellor18

    03 July 2010

    rmellor18 rated this recipe

    5 stars

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  • Binder photo louise789

    06 July 2011

    louise789 commented on this recipe

    Any ideas what I could use in this in place of frozen broadbeans? Struggling to find them in my local supermarkets! Thanks.

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  • Binder photo louise789

    11 July 2011

    louise789 rated and commented on this recipe

    5 stars

    Well I went for gently fried cubed courgette and it was delicious. I would love to try it with the broad beans but it worked my way too. It went down a treat (served as a starter with rocket leaves) and was really very easy to do. Will definitely do again for a light lunch or starter.

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  • Binder photo Abbey Routledge

    31 January 2012

    Abbey Routledge commented on this recipe

    I made small tartlets with this withought the egg it was fab deffinetly make it again

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  • Binder photo susieone

    25 September 2012

    susieone rated and commented on this recipe

    5 stars

    I thought I'd give this a try, since I don't use peas in recipes very often. Other than swapping broad beans for thin asparagus tips (I had fresh asparagus and can use frozen beans any time), I followed the recipe as written. The quantities were perfect for my flan tin. It was very nice hot, shortly after coming out of the oven, but the next day... What a delight. I shall use this recipe again when I need to take something cold along for a buffet supper. However, I might use smoked bacon instead. The pancetta was OK but the flavour was a little lost. A good basic recipe that lends itself to a few changes if you don't have everything available.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Classic Italian flavours

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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Per serving

602 kcalories, protein 15g, carbohydrate 34g, fat 46 g, saturated fat 21g, fibre 3g, sugar 2g, salt 1.53 g

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