Make spring onions the hero of the dish with this indulgent tart topped with whole spring onions, crème fraiche, pancetta and pine nuts and complete with a hidden layer of Parmesan in the puff pastry base.
|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|
|Salt and pepper (to season)|
Step by step
- Heat the oven to 200C and put a baking tray in, to heat up.
- Unroll the pastry onto some non-stick baking paper with the long edge closest to you. Sprinkle half of the parmesan over the left hand half of the pastry then fold the right side over to create a seam of cheese through the middle of the pastry. Gently roll out to its original size.
- Score a border 2cm from the edge of the pastry all the way around then transfer, along with the baking parchment, to the hot baking tray. Cook for 10 minutes until just golden.
- While the pastry is cooking combine the egg, creme fraiche, remaining cheese and season.
- After 10 minutes take the pastry out of the oven and gently flatten the centre of the pastry leaving the border intact.
- Spread the crème fraiche inside the border then top with pancetta and spring onions. Return to the oven for 10-15 minutes. The filling should be cooked and golden. Toast the pine nuts in a frying pan and serve the tart scattered with nuts.