Pancetta, Fennel & Dill Tart

Ingredients

• One 9-inch/23cm pie crust blind-baked 

• 100g thick cut pancetta, cut into batons 

• 200g sliced fennel,1 shallot & 1 white onion  thinly sliced with a mandolin 

• 1 garlic clove, minced 

• 1tbsp unsalted butter

• 1 tbsp finely chopped dill leaves

• 1 tbsp chopped parsley 

• 1 tsp lemon zest 

• 150ml cream

• 1 egg

• Pepper

• 1 cup finely grated Pecorino Romano

Method

1. Add the pancetta to a cold pan. Cook on low heat for 10 minutes, or until the fat has rendered and cooked through. Remove with a slotted spoon and set aside in a bowl. Add the sliced fennel, shallot, onion and minced garlic to the hot fat. Add the butter, allow to melt and then cook for 8-10 minutes until the fennel has softened but still has a slight crunch to it. Remove from the pan and set aside to cool slightly, then combine the fennel mixture with the pancetta, dill, parsley and lemon zest.

2. Preheat the fan forced oven to 160°C. Arrange the mixture evenly on the base of the blind baked pie crust. Whisk together the cream, egg, Pecorino Romano and a good crack of pepper. Pour the mixture over the mixture, gently tilting the tart to make sure it is evenly spread.

3. Bake in the oven until set and the surface is golden, 30-40 minutes. Let the tart cool for at least 30 minutes before serving. Cut into 4 wedges and serve with salad. The tart is best the day it is baked, but will keep, refrigerated, for up to 3 days. Re-warm before enjoying.