Photo: Eiliv Sonas Aceron
Pancetta & cheddar tart with thyme & paprika pastry
10 ingredients
20 min
Serves 6
openrecipes
Chef Paul Merrett shows you how to make a flavoured pastry to add a new twist to a classic tart
Estimated Nutrition (whole recipe, rough)
1010
Calories
40g
Protein
44g
Fat
112g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150ml full-fat milk
- 3 eggs
- 250ml double cream
- 200g pancetta or bacon lardons
- 100g button mushrooms , sliced
- 100g mature cheddar , grated
- 200g plain flour , plus extra for dusting
- ½ tsp smoked paprika
- ¾ tsp thyme leaves
- 100g butter , chilled and finely diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes