Pancetta and Egg Tart
ready in 1 hr
- 1 Tbsp butter
- 2 ½ ozs Spinach
- 1 ½ ozs Pine nuts
- 4 ozs Bacon (diced)
- 8 eggs
- ¼ cup milk
- 14 ozs Puff pastry
- all-purpose flour (for the work surface)
- 9 ozs cherry tomatoes
Heat the butter in a pot and add the spinach. Allow to wilt, stirring continuously. Season with salt and ground black pepper. Remove from the pot, wring out any excess water and drain.
Dry roast the pine nuts, then set aside and fry the bacon in the pan.
Mix together the eggs and the milk and season with salt and ground black pepper.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a tart dish with baking paper.
Roll out the pastry on a floured work surface to fit the dish. Place the pastry in the dish creating an edge all the way round. Add the spinach, bacon and tomatoes and pour the egg mixture over the top. Bake for around 35 minutes and serve garnished with the pine nuts.