Tart with Mixed Pesto and Pancetta

The tart with mixed pesto and pancetta is a tasty dish that combines the fresh flavor of pesto with the savoriness of pancetta for a truly surprising result. Here’s how you can prepare this delight.

Ingredients

• 1 roll of brisée dough (or shortcrust pastry if you prefer a sweeter base)
• 100 g of smoked pancetta, cubed
• 200 g of mixed pesto (you can use a mix of Genoese pesto and red pesto, or prepare it with a mix of herbs of your choice)
• 100 g of ricotta cheese
• 1 egg
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C (static mode).
2. In a frying pan, sauté the pancetta until it becomes crispy. Then set it aside on paper towels to remove excess fat.
3. Roll out the brisée dough in a tart pan, making sure the dough adheres well to the edges and prick it with a fork.
4. In a bowl, mix the pesto with the ricotta, egg, Parmesan cheese, salt, and pepper until you have a smooth mixture.
5. Pour the pesto mixture over the brisée base and level it well.
6. Evenly distribute the crispy pancetta over the pesto mixture.
7. Bake the tart for about 25-30 minutes or until the surface is golden and the pastry is cooked.
8. Remove from the oven and let cool for a few minutes before serving.

Fun Fact

The savory tart is a typically versatile dish that you can adapt according to the seasonality of the ingredients or your personal tastes. Pesto is a traditional sauce of Ligurian cuisine, usually prepared with basil, garlic, pine nuts, Parmesan (or pecorino), salt, and extra virgin olive oil. But don’t hesitate to experiment with different types of herbs and additions to create your personalized pesto!

If you’re missing an ingredient or want advice on how to personalize the recipe further, I’m here to help!