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Spring Onion, Pea & Pancetta Tart Recipe

★★★★★

4.9 from 112 reviews
  • Author: Jack
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Halal

Description

A delightful spring onion, pea, and pancetta tart featuring a flaky all-butter puff pastry base topped with creamy herbed cheese, crispy pancetta, roasted spring onions, and vibrant peas. Perfect for a light lunch or a flavorful appetizer, this tart combines savory, fresh, and cheesy elements with a crisp finish.

Ingredients

Scale

Pastry and Base

  • 320g sheet all-butter ready-rolled puff pastry

Vegetables

  • 8 spring onions
  • 100g frozen peas, defrosted

Proteins and Dairy

  • 100g smoked pancetta, cut into cubes
  • 200g soft cheese
  • 1 egg yolk
  • 25g parmesan, finely grated

Herbs and Seasonings

  • Handful of mint, basil, parsley or chives (or a mixture), chopped, plus extra whole leaves to serve
  • 1 heaped tsp Dijon mustard
  • 1 tsp olive oil
  • Salt and pepper, to season

Instructions

  1. Prepare the Oven and Pastry: Preheat your oven to 200°C (180°C fan) or gas mark 6. Unroll the puff pastry sheet onto its baking parchment on a large baking tray. Using a knife, score a 1cm border all around the edges of the pastry without cutting through completely. Prick the center inside the border all over with a fork.
  2. Initial Baking of Pastry and Roasting Spring Onions: Bake the pastry in the oven for 15 minutes until it is puffed and golden. For the last 5 minutes of baking, place the spring onions on a small baking tray, drizzle with olive oil, season with salt and pepper, and roast them alongside the pastry until tender and slightly charred.
  3. Cook the Pancetta: While the pastry and onions are baking, heat a small frying pan over medium heat. Add the cubed pancetta and cook until it is golden and crispy. Remove from heat and set aside to cool slightly.
  4. Make the Cheese Mixture: In a bowl, combine the soft cheese, chopped herbs, egg yolk, half of the grated parmesan, and Dijon mustard. Season the mixture well with salt and pepper, and mix until smooth and well integrated.
  5. Assemble the Tart: Once the pastry is baked, gently press down the middle of the tart base inside the scored border using the back of a spoon to create a shallow cavity. Spread the herb and cheese mixture evenly over this sunken middle area.
  6. Add Toppings: Scatter the defrosted peas and cooked pancetta over the cheese spread. Then, arrange the roasted spring onions on top of this layer.
  7. Final Baking: Sprinkle the remaining parmesan cheese all over the assembled tart. Return it to the oven and bake for a further 10 minutes to meld the flavors and melt the cheese slightly.
  8. Finish and Serve: Remove the tart from the oven and scatter with the remaining whole-leaf herbs for freshness. Slice the tart into portions and serve warm or at room temperature.

Notes

  • Ensure the puff pastry is chilled before baking for the best puff and flakiness.
  • You can substitute pancetta with smoked bacon or prosciutto if preferred.
  • Fresh or frozen peas can be used; just defrost frozen peas before adding.
  • Feel free to experiment with herbs, but avoid overpowering flavors to maintain balance.
  • Serve this tart with a light salad for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Tart
  • Method: Baking
  • Cuisine: European

Keywords: spring onion tart, pancetta tart, pea tart, puff pastry tart, savory tart, baked tart, herb cheese tart

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Find it online: https://eatwithjack.com/spring-onion-pea-and-pancetta-tart-recipe/