Spring onion tart

Spring onion tart
Serves: 2
  • 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
  1. Heat the oven to 200C/Gas 6 and leave a baking tray inside to warm.
  2. Unroll the pastry onto non-stick baking paper with the long edge closest to you.
  3. 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.
  4. Score a border 2cm from the edge all the way around then transfer, with the baking parchment, to the warmed baking tray.
  5. Cook for 10 mins until just golden, take out of the oven and gently flatten the centre, leaving the border intact.
  6. Combine the egg, crème fraîche remaining cheese and season, spread inside the border then top with pancetta and spring onions.
  7. Return to the oven for 10-15 mins until cooked and golden.
  8. Meanwhile, toast the pine nuts gently under the grill and scatter over the cooked tart.
  9. Serve warm with salad or cold for a picnic.


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