Pancetta, Cheese & Potato Tart

Pancetta, Cheese & Potato Tart

I used to make this Pancetta, Cheese & Potato Tart a lot when my children were little, and I remember it being really popular with all my lunchtime pals as well. Simply serve with a watercress salad.

Pancetta, Cheese & Potato Tart

July 12, 2019
: 4-6
: 20 min
: 40 min
: 1 hr
: Easy

A homely, satisfying pancetta, cheese & potato tart perfect served with a watercress salad or alongside my fennel slaw with apple & celery salad.


  • 200g pancetta, diced 1cm cubes
  • 300g shortcrust pastry
  • 350g potatoes, peeled and diced (1” chunks)
  • 2 onions, peeled and roughly chopped
  • 2 tbsp olive oil
  • 25g butter
  • 20g parsley, chopped
  • 150g cheese, grated
  • 3 garlic cloves, crushed
  • 150ml double cream
  • ¼ tsp sea salt
  • freshly ground black pepper
  • pinch grated nutmeg
  • Step 1 Pre heat the oven to 220°C / 200’C fan/gas mark 7.
  • Step 2 Roll out the pastry and use to line a 24cm flan or cake tin.
  • Step 3 Boil the potatoes until tender, approximately 10 mins. Drain and transfer to a bowl.
  • Step 4 Heat a heavy based pan over a high heat and cook the diced pancetta in 1 tbsp olive oil until crispy. Remove from the pan and add to the potatoes.
  • Step 5 Using the same pan turn the heat down to a low heat, add another 1 tbsp olive oil to the pan and sauté the onions in the pancetta fat & oil until really soft, then add to the potatoes.
  • Step 6 Finally stir through the butter, half the cheese, parsley, garlic, cream, and seasoning.
  • Step 7 Fill the pastry case. Sprinkle with the remaining cheese and bake for 20 minutes, until golden.

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