Pea, Pancetta and Parmesan Tart

Merrilees Parker prepares a tempting tart filled with peas, pancetta and parmesan in a crisp cheese pastry
By Merrilees Parker
Pea, Pancetta and Parmesan Tart
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 200 g strong bread flour
  • pinch of sea salt
  • 50 g butter, cut into small cubes
  • 50 g parmesan, finely grated
  • 3 tbsp cold water

For the filling:

  • 1 egg
  • 1 tbsp water
  • 30 g butter
  • 85 g pancetta
  • 175 g peas, fresh or frozen
  • 300 ml Jersey cream
  • 2 eggs, and 1 organic egg yolk
  • 85 g parmesan
  • 2 tbsp flat leaf parsley
  • sea salt, and freshly ground black pepper


1. Sift the flour into a food processor and add a pinch of sea salt. Add the butter and cheese, then blitz for 30 seconds. Add the water one tablespoon at a time, until the pastry forms a ball. Remove it from the machine, wrap it in cling film and chill for at least an hour.

2. Lightly grease a 24cm loose-bottomed tart and line with the pastry. Set the oven to 200°C. Mix together the egg and water to make and egg wash and brush the pastry all over. Bake for 15 minutes.

3. Melt the butter in a frying pan over a moderate heat and add the pancetta. Cook until just beginning to crisp. Drain well on kitchen paper. Put the fresh peas in salted boiling water and cook for 3-4 minutes until just tender.

4. Remove the tart base from the oven, leave to rest for a couple of minutes then place on a baking tray. Lower the heat to 180°C/gas4.

5. In a large jug or bowl, whisk together the cream, eggs, Parmesan and parsley. Season then stir in the peas and pancetta. Pour the mixture into the base and put into the oven. Cook for 20-25 minutes, until the filling is firm to touch. Leave to rest for 10 minutes before serving.

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