adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pea and parmesan tart with smoky bacon
Pea and parmesan tart with smoky bacon
0 Likes
Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Cheesy bacon and pea pastry puffs - a crowd-pleaser that will leave everyone wanting seconds!
Ingredients:
  • 900g fresh peas, podded (about 2 cups podded)
  • 300ml carton pouring cream
  • 3 eggs
  • 40g (1/2 cup) finely grated parmesan
  • 82.50 ml shredded fresh basil leaves, plus extra leaves, to serve
  • 6-8 rashers shortcut hickory-smoked bacon
  • 250g (1 2/3 cups) plain flour
  • 150g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 2-60.00 ml soda water
Instructions:
  • In a food processor, blend flour, butter, and parmesan until mixture looks like fine breadcrumbs. Add the yolk and 2 tablespoons water. If needed, include the remaining water. Process until mixture just sticks together. Transfer onto a lightly floured surface and gently knead until smooth. Flatten into a rectangle and wrap in plastic wrap. Rest in the fridge for 30 minutes.
  • Preheat oven to 200C/180C fan forced. Roll out the pastry between two sheets of baking paper to line an 18 x 27cm fluted tart tin with a removable base. Line the pastry with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove paper and weights or rice, bake for another 10 minutes until golden. Allow to cool slightly. If the pastry bubbles, gently press it down with a clean, damp tea towel.
  • Preheat oven to 180C/160C fan forced. Boil peas in a large saucepan for 3 minutes until tender-crisp, then drain and cool under cold water. Combine cream, eggs, parmesan, and basil in a bowl. Fold in three-quarters of the peas. Pour into tart shell. Bake for 30 minutes until filling is nearly set.
  • Cook the bacon in a large non-stick frying pan over medium-high heat until almost crispy. Transfer to a paper towel to drain, then place on top of the tart. Bake for an additional 10 minutes or until the bacon is crispy and the filling is set. Let it cool slightly before serving.
  • Garnish the tart with additional basil leaves and the rest of the peas before serving.

Similar Recipes