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As we bid farewell to the Winter grey skies, this tart brings the sunshine to your table. Crisp golden pastry, smoky pancetta, fresh herbs, and silky lemon-kissed eggs come together with molten Ciliegine, little cherries of bocconcini, at their heart. It's creamy, bright, and irresistibly Spring. Comfort food with a touch of elegance.
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1 sheet Butter Puff Pastry, buttered filo, or homemade shortcrust
180g Ciliegine, drained
2 Zucchini
50g Pancetta, thinly sliced, rind removed
7 Free Range Eggs
200ml Thickened Cream
¼ cup fresh Mint leaves, chopped
Zest of 1 Lemon
2 Tbsp fresh Basil, chopped
2 Tbsp fresh Parsley, chopped
Salt & Black Pepper, to season
Preheat oven to 200°C. Place the Ciliegine in a sieve to drain.
Shave or finely slice zucchini, season with salt and pepper, and set aside to release moisture.
Whisk eggs and cream together in a bowl. Season generously.
Heat a large (26–28cm) non-stick fry pan over medium heat.
Cook pancetta for 5 minutes, adding a splash of water to help render the fat.
Squeeze excess liquid from the zucchini. Add to the pan and sauté for 2 minutes until just softened.
Stir in mint and lemon zest, then transfer mixture to a bowl to cool slightly.
Wipe out the pan and line with pastry, trimming and pressing into the edges.
Spread zucchini mixture over the pastry. Scatter with basil and parsley, then arrange Ciliegine evenly on top.
Pour over the egg mixture. Fold pastry edges in for a rustic look, if desired.
Bake for 35–40 minutes, until golden and the centre is just set. Rest for 5 minutes before slicing.
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