Spring onion tart
Author: www.lovethecrunch.com
Serves: 2
Ingredients
- 1 pack ready rolled puff pastry
- 40g parmesan, grated
- 1 egg yolk
- 200g crème fraiche
- 6 slices pancetta, chopped
- 5 spring onions, trimmed and cut in half lengthways
- 2 tbsp pine nuts, toasted
- salt and pepper
Method
- Heat the oven to 200C/Gas 6 and leave a baking tray inside to warm.
- Unroll the pastry onto non-stick baking paper with the long edge closest to you.
- Sprinkle half the parmesan over the left hand half of the pastry, fold the right side over and gently roll again to its original size.
- Score a border 2cm from the edge all the way around then transfer, with the baking parchment, to the warmed baking tray.
- Cook for 10 mins until just golden, take out of the oven and gently flatten the centre, leaving the border intact.
- Combine the egg, crème fraîche remaining cheese and season, spread inside the border then top with pancetta and spring onions.
- Return to the oven for 10-15 mins until cooked and golden.
- Meanwhile, toast the pine nuts gently under the grill and scatter over the cooked tart.
- Serve warm with salad or cold for a picnic.
