Basil pea pancetta tart
Ingredients
- 284ml pot double cream
- large bunch basil
- 500g pack shortcrust pastry (or make your own)
- plain flour , for rolling out
- 175g frozen broad bean , defrosted and podded
- 100g frozen petits pois , defrosted
- 105g thinly sliced pancetta (or use streaky bacon)
- 3 eggs , plus 1 yolk
- 50g parmesan , finely grated, plus shavings to serve
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