martedì 18 settembre 2007

Pancetta-Wrapped tomato,Courgette and Cheddar Tart

Questa e' una ricetta presa dalla rivista inglese Delicious.
Una torta tutta non fosse per il se vi va o non l'avete in casa potete sostituirlo con parmigiano o pecorino o scamorza...insomma quello che piu' vi garba...
18 pancetta slices
500g medium new potatoes peeled and thinly sliced
4 large eggs
4 tbsp double cream
120 g grated cheddar
2 small sliced courgette
2 ripe sliced tomatoes
chopped fresh herbs
some chopped fresh thyme leaves
Preheat the oven to 180 C.
Line the base and sides of an 18cm round x 4cm deep loose bottomed tin with baking paper, then oil.
Arrange the pancetta slices in the base and up the sides of the tin, overlapping slightly.
Boil the potatos for 3 m until just tender.
Drain and pat dry.
Arrange the potatoes in the base of the tin overlapping slightly. Press down well.
Beat the eggs with 4 tbsp double cream and season.Ladle a third of the egg misture over the potatoes and scatter with 40 g cheddar and some thyme leaves and other herbs.
Arrange a courgette on top and repeat with another third of the egg mix, 40 more cheddar and other chopped herbs.
Arrange the tomatos and 1 more courgette on top.
Ladle over the remaining egg mix and scatter with more 40g cheddar and more fresh herbs.
Bake for 50m, until just set-cover with foil if browning too much.
Cool for 20 m. Serve warm or cold, scattered with fresh thyme.

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