SAVORY TART WITH PANCETTA AND PEAS, an Easter rustic made with a yogurt jar, easy and quick, perfect as an appetizer and great for Easter Monday.
I had few ingredients in the fridge and wanted to make something tasty without complicating things, so this SAVORY TART with PANCETTA and PEAS, an ideal Easter rustic was born — super easy and quick.
It is one of those clever recipes that you prepare in little time but that always make an impression, perfect to bring to the table during celebrations or when you have guests and want something good without stress. It is made with a jar of yogurt, no scales required (one jar = 125 g / about 1/2 cup).
The great thing about this SAVORY TART is that it is soft, flavorful and truly versatile. You can serve it as an appetizer, at a buffet or even take it outdoors for Easter Monday. Ideal for anyone looking for a simple rustic dish full of taste.
Join me in the kitchen today — here’s the savory tart with pancetta and peas.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Autumn
Ingredients
- 2 eggs
- 5 oz provola cheese (about 150 g / 5 oz)
- 1 teaspoon salt
- 1 packet (about 2 tsp) instant baking powder for savory preparations
- 4 Half tbsp vegetable oil (about 1/2 yogurt jar — approx. 4 tbsp)
- 3/4 cup water ((about 187.5 ml / 6.3 fl oz))
- 7 oz sweet pancetta (diced) — about 187.5 g / 7 oz
- 3 cups all-purpose flour (use cake/pastry flour if you prefer; about 3 cups (approx. 375 g))
- 1/2 cup plain natural yogurt (about 125 g / 1/2 cup)
Steps
One “vasetto” (yogurt jar) refers to a 125 g jar (about 1/2 cup).
Beat the eggs in a bowl, add the yogurt and continue mixing; then add the oil and the water (or milk) and stir after each addition.
Combine the flour with the baking powder and salt, mix with a spoon if needed.
Add the peas, the pancetta and the provola cut into pieces, mix well and pour everything into a greased and floured 8-inch (20 cm) tart pan, drizzle a little oil and bake at 356°F (180°C) for about 30–35 minutes.
Enjoy!
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SAVORY TART with PANCETTA and PEAS – Easter rustic
Useful tips
Use pre-cooked peas to speed up preparation even more.
Add grated cheese for a more intense flavor.
If you want an even softer texture, lightly beat the eggs before adding them.
Also great the next day — just warm it slightly.
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FAQ SAVORY TART WITH PANCETTA AND PEAS – Easter rustic
Can I prepare the savory tart in advance?
Yes, you can prepare it a few hours ahead and keep it at room temperature.
How should I store the pancetta and peas savory tart?
In the refrigerator for up to 2 days, well covered.
Can I replace the pancetta?
Yes, you can use cooked ham or speck for a different variation.
Can it be frozen?
Yes, better already cooked and cut into slices, ready to reheat.
