Pancetta, Mint, Pea and Feta Tower Tart 18
July 24, 2012
This one’s most definitely going to be philed under TWO categories on the blog.
Obviously “Phor the Savoury Pholks” but ABSOLUTELY “Phoodie’s Phaves” as well.
Despite looking SO DARN GOOD, it’s surprisingly simple to make and the taste is just PHENOMENAL…..or should I do a “reverse ph” and call it FENOMENAL!?
Anyway, I’ll let the pictures do the talking…..
(As an aside – You may have noticed that I am now posting fairly regularly – aiming for between 2 to 4 posts per week!! If you’ve been enjoying these posts and actually getting on board the Phoodie Phan-train, it’s DEFINITELY a good idea to pop over to PHACEBOOK and “like” the Phoodie page there – www.facebook.com/phoodieblog – Alternatively you can click the “like” button on the homepage of this blog – top right hand side. Why not get your phriends on board too!? Get them to come and “like” us! Every “like” acts like wind beneath my cookery wings!)
INGREDIENTS
250 grams pancetta, sliced up
2 small cloves garlic, crushed (or 1 very large clove)
5 spring onions, chopped
Olive oil
500g baby peas, frozen
8 eggs
300ml cream
180g feta cheese, roughly chopped
80g cheddar cheese, grated
1/2 bunch Mint, chopped finely
2 sheets frozen short crust pastry, defrosted
METHOD
1) Line round 22cm cake tin with baking paper and then with shortcrust pastry. Place in fridge to chill. Preheat oven to 200 degrees celcius.
2) Pan fry pancetta in about 1 tablespoon of olive oil for about 3-5 minutes.
3) Add in spring onion and garlic. Toss around and cook for about 5 minutes
4) Take off the heat and add in peas. Toss through for a few minutes, season lightly with salt and “normally” with pepper, and set aside.
5) Place eggs, cream, mint, cheeses and pepper (no salt, already salty enough!) in a bowl. Mix thoroughly.
6) Add pea mixture and combine well.
7) Gently spoon mix into pastry case.
8) Place into oven for abouttttttt 1 and a quarter hours, checking regularly. For the first 15 mins in the oven, leave tart uncovered. After this, for the next 45 minutes, cover loosely with alfoil. When this time is up, check tart and remove alfoil, cooking uncovered for the final 15 mins or until the top of the tart is caramelised and golden. YOU DO NOT want it to be dark/burnt but YOU DO want the inside of the tart to be cooked well. To check the tarts “doneness”, give it a shake, if it jiggles like a Wiggle it is NOT COOKED inside, the finished product should only move EVER SO SLIGHTLY / not at all.
9) Remove from oven and allow to cool RIGHT DOWN before you remove the ring. This should take about 30 mins. Place alfoil over the tart while cooling down.
10) Remove ring.
11) Place on serving platter, garnish with rocket….or don’t….but in any case serve with a simple rocket salad, dressed with balsamic vinegar and top quality olive oil.
THIS ONE IS A KEEPER!!! PRINT AND FILE (PHILE) IN YOUR RECIPE BOOK!
18 comments
Yuuuuuuummm….am going to cook this over the weekend. Looks delicious! Xxx
I want pics!!!! :)
You never cease to amaze me with your recipes and very clever writing. I love to see your posts arrive in my inbox because I know I will be in for a treat and entertained as well. I think it would be wonderful for you to write a cookbook…it would definitely be a best seller. Thanks again for all the hard work you put in to bring this blog to the world. It is a mammoth task with a family. Having a family myself, I know the time and effort involved in caring for, and feeding them. Well done. You are amazing.
Angela
Oh yay! My other favourite fashion policewoman (other than DLT of course) has a blog – how phabulous! And it’s delish. Am signed on and can’t wait for more… off to try my hand at your yummy pancetta tart.
Thank-you so much! Let me know how you go with the tart!!! :)
Oh I just replied to this and something happened?! Apologies if I’m repeating myself! Angela, thank-you SO much for always leaving such kind comments! I really appreciate them! It does take lots of time to post regularly on a blog like this but I absolutely LOVE IT…..it’s my creative outlet and passion and feels like no “work” at all, having readers is my reward!! Please come join us on Facebook if you haven’t already. Impost something there every day, even if it’s just commentary or tips! http://www.facebook.com/phoodieblog Have a great day!
Hi phoodie – do you think this would work with mushrooms or maybe smoked salmon instead of pancetta for a pseudo-veg like me? – or any other suggestions? Looks delicious and want to make it asap. Don’t think Pancetta is available on Groote even if I wanted to make a meaty exception.
Hey! Yes, totally, smoked salmon would be yummy and so would Mushrooms…..you know even if you left out the pancetta and upped the pea quantity it would be delicious! Let me know if you make it! :)
This is a great recipe!! I love the mix of foavours and it just looks so darn pretty! Good work :)
Oh no! That was meant to say “flavours” what are foavours anyway?
Thanks Amanda!!!! :)
hehehehe!! I understood you!! :)
This is huuuge! Love it!
SO yum that one!!! I ate way too much in one sitting! :)
Made this for dinner tonight. Absolutely scrumptious! Best quichey thing Iv ever made. Even the kids (who rarely express their appreciation) loved it. Its an excellent recipe Phoodie – great flavour (a bit different too), and also pretty adaptable and foolproof. I can see it becoming one of my standards.
Kate!! Woo hooo!!! Approved by the kids! Isn’t that awesome when that happens!? SO glad to hear you had such success, it really is a cracker of a recipe and can be modified to add or replace so easily! A friend of mine just did it with smoked salmon and another friend did it with mushrooms (both of those things were used instead of the pancetta.) Thanks so much for always taking the time to comment and let me know how you went with things! Are you on FB with us yet?! http://www.facebook.com/phoodieblog – take care!
Looks amazing! There’s nothing stopping me from making this to freeze is there? I’m clueless about what can be frozen and what can’t. Thanks!
It is TOTALLY amazing! Absolutely nothing to stop you!! Some great tips for freezing quiche can be found here -http://frostbitefood.blogspot.com.au/2012/02/quiche-tips-for-freezing.html
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