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Classic
Ingredients
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Method
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Est. Time
1
Preheat your oven to 200ºC / 180ºC Fan / Gas 6 / 400°F
Puff Pastry Tart
02:00
2
On a lightly floured surface, roll out the puff pastry so it is large enough to line a 23cm tart tin
Puff Pastry Tart
02:00
3
Drape it over the tin, press it down into the nooks and crannies, then roll the rolling pin over the top of the tin to cut away the excess pastry
Puff Pastry Tart
02:00
4
Chill for 15 minutes
Puff Pastry Tart
15:00
5
Cover with baking paper, fill with baking beans or rice and bake blind for 15 minutes, until dry to the touch
Puff Pastry Tart
15:00
6
Remove the beans and paper and bake for 2-3 minutes longer to crisp the base of the pastry
Puff Pastry Tart
02:00
7
Remove from the oven and leave to cool
Puff Pastry Tart
15:00
8
Heat 1 tbs Olive Oil in a large saucepan
Courgette, Bacon and Pecorino Filling
01:00
9
Cut the ends off the courgettes, then across into 1cm slices
Courgette, Bacon and Pecorino Filling
02:00
10
Add the courgette slices and a generous pinch of salt and cook, stirring, over a medium heat, for 4 minutes
Courgette, Bacon and Pecorino Filling
04:00
11
Toss in the pancetta and cook, stirring, for 5 minutes until crisp
Courgette, Bacon and Pecorino Filling
05:00
12
Remove from the heat and allow to cool a little
Courgette, Bacon and Pecorino Filling
05:00
13
Whisk the eggs and cream together with a fork
Courgette, Bacon and Pecorino Filling
02:00
14
Then whisk in the cheese and some salt and pepper
Courgette, Bacon and Pecorino Filling
02:00
15
Add the courgette mixture
Courgette, Bacon and Pecorino Filling
01:00
16
Pour the filling into the pastry case
Courgette, Bacon and Pecorino Tart Bake
01:00
17
Put the tart back in the oven and bake for 25 minutes, until golden
Courgette, Bacon and Pecorino Tart Bake
25:00
18
Serve warm or at room temperature
Courgette, Bacon and Pecorino Tart Bake
01:00