Hubby and I loved this savoury tart. The kids had eggs on toast - they probably would have eaten it, I just wasn't up for a fight! I had a couple of little issues with the recipe - it says to boil the kumara, I tend to find this makes vegies very soggy if you're wanting to put them in a pie or tart so I steamed them and was happy with the result. It also doesn't say anything about cooking the pancetta/bacon before putting it in the tart - I followed the recipe and while the pancetta obviously cooked in the tart I think it would have been nicer if it had been pan fried before adding it as it would have provided a bit of crunch. That said, the tart was delicious. It was also easy to make and, for me, that's a winning combination.
Kumara and Pancetta Tart
from delicious. April, 2008
250g kumara (sweet potato), peeled, cut into 2-3cm pieces
4 large (70g) eggs (I used 5 x 50g eggs)
1/3 cup thin cream
1/3 cup milk
2 tablespoons gruyere cheese
Pinch of nutmeg
5 flat pancetta slices or bacon rashers, rind removed, cut into 1cm-wide strips
1/2 cup wild rocket leaves
Pastry
1 cup plain flour, sifted
75g chilled unsalted butter, chopped
3 tablespoons chilled sparking mineral water
For the pastry, whiz flour, butter and a pinch of salt in a food processor for about 10 seconds until it forms coarse crumbs. Gradually pour in mineral water, pulsing for 1-2 minutes, until it forms a ball. Enclose in plastic wrap and chill for 1 hour.
Cook kumara in boiling salted water for 15 minutes or until tender. Drain and cool. (I steamed mine so it didn't get too soggy).
Preheat oven to 180C. Place pastry on a floured surface. Cover with plastic wrap to prevent sticking. Roll out to about 5 mm thick and use to line a 20cm loose-bottomed tart pan. Trim excess. Prick base with a fork, line with baking paper, then fill with uncooked rice or pastry weights. Bake for 10 minutes. Remove paper and weights then bake for 5 minutes or until golden and dry. Increase oven to 190C.
Beat eggs, cream and milk with a whisk until just combined. Stir in cheese and nutmeg then season. Arrange pancetta and kumara in pastry case, then scatter with rocket. Pour in filling and bake for 30-40 minutes until set. Serve warm.
4 comments:
Looks delicious!
I have finally finished going through all my issues of delicious to tear out recipes for keeping. The leftovers are going in the recycling. I don't have room in my kitchen for all those years worth of magazines so I've whittled it down to one very full lever arch file of recipes I love, or recipes I would like to one day try. I tore this pancetta tart recipe out this evening, and when I get around to putting it into the file (I need more sleeves) I'll note your tips about steaming the kumara and pre-cooking the pancetta. Thanks!
Sounds good...I've never done one of these with sweet potato.
It was Sam!
Well done, Trish. I keep them three months then get into ripping mode! Of course, I do have more room now...
Give it a try, Claire. Yummy and full of nutrition - just what the dr ordered ;)
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