Imagine a culinary masterpiece that combines the crispy elegance of puff pastry with the rich, savory flavors of pancetta, the sweet caramelized notes of red onions, and the delicate texture of courgettes - all crowned with a luxurious parmesan cheese blanket. This Parmesan Pancetta Red Onion Courgette Tart isn't just a dish; it's a gastronomic journey that transforms simple ingredients into an extraordinary dining experience that will transport you straight to the rustic kitchens of Italy.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 sheet puff pastry
- 100g pancetta, diced
- 1 red onion, sliced
- 1 courgette, thinly sliced
- 100g grated parmesan cheese
- 2 eggs
- 200ml cream
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface and transfer to the prepared baking sheet. Create a small border by folding the edges inward about 1 cm, pressing gently to create a raised edge.
- In a skillet over medium heat, cook the diced pancetta until crisp and golden, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
- In the same skillet, sauté the sliced red onions in the pancetta fat until soft and slightly caramelized, about 7-8 minutes.
- Thinly slice the courgette using a mandoline or sharp knife, ensuring even thickness for uniform cooking.
- In a mixing bowl, whisk together eggs, cream, salt, and pepper until well combined.
- Spread the caramelized red onions evenly over the puff pastry base.
- Arrange the thinly sliced courgette in overlapping layers on top of the onions.
- Sprinkle the crispy pancetta pieces over the courgette.
- Pour the egg and cream mixture carefully over the tart, ensuring even distribution.
- Generously top with grated parmesan cheese, covering the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
- Remove from the oven and let cool for 10 minutes before slicing.
- Garnish with fresh thyme leaves before serving.
- Slice into 6 portions and serve warm or at room temperature.
Tips
- For the most tender and flaky pastry, keep your puff pastry cold until just before using and handle it minimally.
- Use a mandoline for perfectly uniform courgette slices, ensuring even cooking and a professional presentation.
- Allow the pancetta to crisp fully for maximum flavor and texture contrast.
- Don't rush the caramelization of the red onions - slow cooking develops their natural sweetness.
- Let the tart rest for 10 minutes after baking to allow the filling to set and make slicing easier.
- For an extra flavor boost, consider adding a sprinkle of fresh thyme or a drizzle of high-quality olive oil before serving.
Nutrition Facts
Calories: 397kcal
Carbohydrates: 22g
Protein: 16g
Fat: 27g
Saturated Fat: 14g
Cholesterol: 112mg
