Pancetta and Parmesan Tart – a delicious recipe with shortcrust pastry, pancetta, heavy cream, eggs, egg yolks, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F
2
Roll the pastry out on a floured surface and use it to line a greased 9in loose-bottomed tart tin.
3
Prick the base, line with greaseproof paper and fill with baking beans, then bake 'blind' for 10 minutes.
4
Remove the paper and beans and lower the oven to 350F
5
Cook the pancetta for 3-4 minutes in a non-stick frying pan and drain on absorbent paper: it will release a lot of oil.
6
Beat together the cream, whole eggs and egg yolks until well blended.
7
Stir in the Parmesan, pancetta, chilli flakes and some black pepper then pour into the tart case.
8
Bake for 25 minutes until just set.
9
Carefully remove the tart from the tin and cut into slices.
10
Serve warm or cold.
676
kcal
Calories
61
g
Fat
6
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb shortcrust pastry, 7 ounces smoked pancetta, diced, 2 cups heavy cream, 2 large eggs, and more.
Yes, Pancetta and Parmesan Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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