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Broccoli tart with pancetta and pecorino
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Try this savory broccoli and pancetta tart with a decadent pecorino crust for a delicious appetizer.
Ingredients:
  • 100g pancetta slices, chopped
  • 2 French shallots, peeled, sliced
  • 2 leeks, trimmed, thinly sliced
  • 3 eggs
  • 200g ctn crème fraîche
  • 60g (2/3 cup) finely grated pecorino
  • 350g broccoli, cut into florets, blanched
  • 225g (1 1/2 cups) plain flour
  • 150g butter, chilled, chopped
  • 40g (1/2 cup) finely grated pecorino
  • 1 egg yolk
  • 40.00 gm chilled water
Instructions:
  • For the pecorino shortcrust pastry, combine flour, butter, and pecorino in a food processor and blend until mixture looks like fine breadcrumbs. Add the beaten egg and chilled water. Pulse until dough forms. Transfer dough to a work surface, shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Cook crispy pancetta and shallot in a non-stick pan over medium heat for 5 minutes. Drain on paper towel.
  • Next, sauté the leek in the same pan for 5 minutes, or until softened. Then, add the garlic and cook for an additional minute until fragrant. Remove from the heat and set aside for later.
  • Preheat the oven to 200C/180C fan forced. Grease an 11 x 34cm rectangular loose-based tart tin. Roll out the pastry to 3mm thick on a floured surface and line the tin, trimming the edges. Prick the base with a fork, then bake for 10 minutes with weights on. Remove weights and bake for another 5-10 minutes until golden. Reduce oven to 180C/160C fan forced.
  • Combine eggs, crème fraîche, and half the pecorino in a bowl. Season with salt and pepper. Spread pancetta, shallot, leek, and garlic over the pastry case. Arrange broccoli florets on top. Pour egg mixture over broccoli. Sprinkle with remaining pecorino. Bake tart for 30-35 minutes until set. Let it cool in the tin before serving.

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