Onion and Pancetta Tart


Onion and Pancetta Tart

Prep Time ~ 15 mins Cooking Time ~ 40 mins
Approx Cost ~ £5 Difficulty ~ Easy
Freeze ~ No Serves ~ 4-6

Tip - Smoked streaky bacon can be used in place of the pancetta.


1 tablespoon olive oil

150g / 5oz diced pancetta

3 medium onions, sliced

1 garlic clove, crushed

1 teaspoon fresh thyme leaves

375g / 13oz ready rolled puff pastry

250g / 9oz crème fraiche

Salt and pepper


  • Preheat oven to 200C, gas mark 6.
  • Heat the oil in a large frying pan over a medium heat, add the pancetta and cook for a couple of minutes.
  • Add the onions to the pan and continue to cook for a further 10 minutes, stirring occasionally until they and the pancetta begin to turn golden.
  • Add the garlic and thyme and cook for 30 seconds. Season well.
  • While the onions are cooking, unroll the pastry onto a large baking sheet and score a line about 2.5cm / 1 inch in from the edges to create a frame. Prick the pastry surface all over so that it doesn't rise too high.
  • Put the baking sheet into the oven and cook the pastry for 7 minutes, until very lightly brown.
  • Season the crème fraiche and spread half of it over the pastry, taking care not to cover the outer frame.
  • Arrange the onions and pancetta on top.
  • Dot over the remaining crème fraiche, then return the tart to the oven for a further 20 - 25 minutes, until the pastry is golden and the filling is bubbling.
  • Serve warm with a green salad.