Basil, Pea and Pancetta Tart

• heavy cream (30%+)284мл ml
• basil↗великий пучок
• sandwich pastry dough (packet)↗500 g

  (or make your own)

• all‑purpose flour↗

  for rolling

• frozen beans175 g

  thawed and shelled

• frozen peas↗100 g

  thawed

• thinly sliced pancetta105 g

  (or bacon)

• eggs↗3

  plus 1 yolk

• parmesan↗50 g

  finely grated, plus shavings for serving

Step-by-step instructions

1. 1

   In a small saucepan bring the cream to a boil, remove from heat and add the whole bunch of basil so that the leaves and stems are fully submerged. Cover and steep for at least 1 hour. Then pour the mixture into an airtight container and chill. While the basil cream is steeping, roll out the shortcrust pastry on a flour‑dusted surface to a thickness of about two coins, place it in a 23 cm removable‑bottom tart tin, gently pressing it against the edges. Set the tin on a baking sheet and chill until ready to bake.

2. 2

   Blanch the frozen beans in boiling salted water for 1 minute, then add the peas and cook another minute. Drain, shock quickly under cold tap water, pat dry with a paper towel and set aside. Over medium heat heat a grill pan and fry the thinly sliced pancetta until crisp and golden. Transfer to a paper towel to absorb excess fat. This step can be done a day ahead of serving.

3. 3

   Preheat the oven to 200 °C (convection) or 180 °C (gas 6) and place a second tray inside. Line the pastry tin with parchment and fill it with ceramic baking beans. Slide the tin onto the hot tray and bake “blind” for 15 minutes, then carefully remove the parchment and beans and bake another 5 minutes until the crust feels sandy to the touch. While the crust bakes, strain the chilled cream through a sieve, pressing the basil with a non‑metallic spoon or spatula to extract maximum flavor.

4. 4

   Reduce the oven temperature to 150 °C (convection) or 130 °C (gas 2). Beat 3 eggs and 1 yolk into the basil cream, add the grated Parmesan and season to taste. Tear the crisp pancetta into pieces, scatter it in the tin together with the strained peas and beans, then pour the egg‑cream mixture over (a little may remain depending on the depth of the tin). Bake for 50–60 minutes until the centre sets. Serve warm or chilled, sprinkled with Parmesan shavings and remaining basil leaves.