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.
Ingredients
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
Method
- 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.