Pancetta-Wrapped tomato,Courgette and Cheddar Tart

Questa e' una ricetta presa dalla rivista inglese Delicious.

Una torta tutta mediterranea..se non fosse per il Cheddar..ma se vi va o non l'avete in casa potete sostituirlo con parmigiano o pecorino o scamorza...insomma quello che piu' vi garba...

Ingredients:

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.