Ingredients
For the pastry- 200 g plain flour
- 50 g butter, chilled and cut into small cubes
- 50 g parmesan, finely grated
- 3 tbsp cold water
- pinch sea salt
- 85 g pancetta
- 300 ml Jersey cream
- 2 eggs
- 1 egg yolk
- 85 g parmesan
- 2 tbsp flat leaf parsley
- 175 g fresh or frozen peas
- 6 asparagus, lightly blanched
- fine sea salt and freshly ground black pepper
- tomato and basil salad
Description
This Sumptuous Tart From Merrilees Parker Combines Asparagus With Peas, Pancetta And Parmesan, And Goes Down A Treat With Tomato And Basil Salad
UK TV
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