The POTATO AND PANCETTA SAVORY TART is an easy, tasty and substantial dish, perfect as an appetizer, main course or single dish, and also great for a picnic or a summer buffet. It’s a straightforward preparation but full of flavor, ideal for those who love the combination of the delicate taste of potatoes and the more pronounced, intense taste of pancetta.
The tart has a golden, flaky crust and, when cut, the filling appears rich and compact, with a pleasant color contrast between the yellow of the potatoes and the pink of the pancetta. The aroma of sautéed pancetta also adds to the appeal. If you like, choose smoked pancetta to further enhance the flavor.
Preparing this recipe is really simple, especially if you carefully follow the steps shown in the photo-recipe below, and it can also be made in advance for convenience. This tart is perfect served warm, but it’s also excellent at room temperature.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry sheet
- 0.66 lb potatoes (about 2 medium potatoes)
- 3.5 oz smoked pancetta
- 2 eggs (medium)
- 1/3 cup milk
- 1/4 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- to taste breadcrumbs
FOR THE POTATO AND PANCETTA SAVORY TART YOU WILL NEED
- 1 Small saucepan
- 1 Frying pan
- 1 Bowl
- 1 Baking dish
- 1 Cutting board
- 1 Knife
- 1 Whisk (hand)
Steps
Preparing the POTATO AND PANCETTA SAVORY TART is really quick and easy.
Peel the potatoes and first slice them about 1 cm thick (about 3/8 in), then cut into cubes. Boil them in salted water for 8 minutes. Cool them in cold water to stop the cooking and drain.
Meanwhile, cut the pancetta into cubes. Sauté it in a skillet for 5 minutes until some of the fat has rendered and it becomes lightly crispy. Turn off the heat and let it cool.
In a bowl, quickly whisk the eggs, milk, Parmesan, and a pinch of salt and pepper. Add the cooled potatoes and pancetta and mix.
Line a baking dish with the puff pastry sheet, fold the edges inward, prick the base with a fork and sprinkle the base with breadcrumbs.
Fill with the mixture and level the surface.
Bake the potato and pancetta tart in a preheated conventional (static) oven at 356°F for 40-45 minutes. When the pastry is golden, remove it from the oven and let it cool slightly.
Serve sliced into wedges.
STORAGE
ROOM TEMPERATURE
If you plan to eat the tart within a few hours, you can keep it at room temperature, covered with a clean cloth or plastic wrap. This prevents the pastry from drying out.
REFRIGERATOR
If you want to store it for longer (up to 2-3 days), it’s better to keep it in the refrigerator, wrapped in plastic wrap or placed in an airtight container to prevent it from absorbing odors from other foods.
FREEZER
If you want to keep the tart for longer, you can also freeze it. Cut it into portions, wrap them individually in plastic wrap and place them in a freezer bag. It keeps for about 1-2 months. To eat, thaw portions in the refrigerator and reheat them in the oven.
