- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 50 minutes
- Effort: easy
For the pastry
- 200 g strong bread flour
- 100 g butter, diced
- 3 tbsp cold water
- 1 egg, beaten
For the filling
- 100 g pancetta
- 300 ml double cream
- 2 eggs
- 1 egg yolk
- 2 tbsp flat leaf parsley
- 100 g stilton cheese, crumbled
- sea salt and freshly ground black pepper
1. Preheat the oven to 200C/gas 6. Lightly butter a 24cm loose-bottomed tart tin.
2. Sift the flour into a food processor and add a pinch of sea salt.
3. Add the butter and whiz for 30 seconds. While the processor is still running add the water one tablespoon at a time, until the pastry forms a ball. Remove it from the machine, cover in kitchen wrap and chill for at least an hour.
4. Roll the pastry out to fit the prepared tin and if possible, leave to rest for another 30 minutes.
5. Brush the pastry with the beaten egg and place in the oven for 15 minutes - you don't need baking beans for this recipe.
6. Meanwhile heat a frying pan and add the pancetta. Cook for 3-4 minutes, until crisp. Drain well on kitchen paper.
7. Remove the pastry base from the oven and leave to rest for a couple of minutes. Transfer to a baking tray.
8. Lower the heat to 180C/gas 4.
9. Whisk together the cream, eggs, egg yolk and parsley.
10. Stir in the crumbled Stilton and season generously with salt and freshly ground black pepper. Stir in the pancetta.
11. Pour the mixture into the base and place into the oven. Cook for 20-25 minutes, until the filling is set.
12. Rest for 10 minutes, before cutting into slices and serving with a watercress and rocket salad.
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