Leek, pancetta and Robiola tart
Published on 26 August 2014
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Ingredients
INGREDIENTS
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Method
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I slice the leeks into rounds and wash them very well.
I put them in a frying pan with extra virgin olive oil and let them soften, then add salt and pepper.
Once soft, I add the diced pancetta and cook through; the mixture should be dry.
I unroll the pastry and place it in a baking tin.
I prick it with a fork to stop it puffing up during baking.
I spread the cooked, cooled leeks over it.
I add diced Robiola, as much as you like.
I crack the eggs into a bowl and add the cream.
The grated Parmigiano.
Salt and pepper, and I beat well.
I pour the mixture over the leeks.
I bake at 180°C for 25/30 minutes.
Excellent as a starter or main course; serve lukewarm.
I put them in a frying pan with extra virgin olive oil and let them soften, then add salt and pepper.
Once soft, I add the diced pancetta and cook through; the mixture should be dry.
I unroll the pastry and place it in a baking tin.
I prick it with a fork to stop it puffing up during baking.
I spread the cooked, cooled leeks over it.
I add diced Robiola, as much as you like.
I crack the eggs into a bowl and add the cream.
The grated Parmigiano.
Salt and pepper, and I beat well.
I pour the mixture over the leeks.
I bake at 180°C for 25/30 minutes.
Excellent as a starter or main course; serve lukewarm.
Original source: https://incucinaconlilly.com/2014/08/26/torta-salta-con-porri-pancetta-e-robiola/
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