Cooking Time: 1 hr +
Serves: 8   

Ingredients

2 tbsp Sacla' Classic Pesto 500g pack shortcrust pastry small handful plain flour - for rolling out 175g / 6oz broad beans, podded 100g / 4oz petit pois 100g thinly sliced pancetta 3 eggs 285ml double cream 50g / 2oz parmesan, grated

Instructions

Bring the cream to the boil in a small saucepan, then take off the heat and stir in the pesto. Leave to cool. Roll out the pastry on the floured surface to a thickness of about 1/2cm, and line a tart tin. About 23cm in diameter. Cook the broad beans and petit pois in boiling water until soft. Remove and cool, set aside. Heat the grill and cook the pancetta until crisp. Heat the oven to 200°C / Gas Mark 6. Take the pastry lined tin and place grease proof paper over the top and weight it down with baking beans. (this is to prevent the pastry from rising) Place in oven for 15 minutes. Remove the paper and baking beans and cook for further 5 minutes. Beat the eggs into the cream, stir in the parmesan, and season to taste. Break up the pancetta and, along with the beans and peas, place in the tin. Pour over the mixture. Turn the oven down to 150°C / Gas Mark 2. Bake in the oven for about 1 hour, or until the mixture is set in the middle.