Tart with mixed pesto and bacon, simple and tasty

Name: Tart with mixed pesto and bacon, simple and tasty
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Butter cold 3.5 oz; Type 00 flour 1.6 cups; Water iced &frac13; cup; Fine salt 1 pinch; Cow's milk ricotta cheese 1.4 cups; Walnut kernels 1.1 oz; Almonds 1.1 oz; Pistachios ¼ cup; Smoked pancetta a single slice 7.1 oz; Chives 0.7 tbsp; Basil 1.4 oz; Parsley 2 ½ tbsp; Marjoram 3 tsp; Garlic 1 ½ tsp; Extra virgin olive oil 1.1 cups; Eggs 1; Egg yolks 1; Fine salt to taste; Black pepper to taste; Eggs 1

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898

Calories per serving

Energy Kcal 898
Carbohydrates g 30
of which sugars g 4.2
Protein g 20
Fats g 77.5
of which saturated fat g 22.09
Fiber g 3.1
Cholesterol mg 205
Sodium mg 1022

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 6
Cost: Low
Note plus the resting time for the shortcrust pastry, about 40 minutes

PRESENTATION

Golden flaky puff pastry delivers the best start to this bacon pesto tart—it just always looks so inviting on any table. Slices catch the eye with their nice layers and a pretty pop of green from the fresh pesto—a savory tart recipe that really stands out at busy family brunches or evening get-togethers. Rich pieces of crispy bacon on top bring smoky goodness you can really smell and taste, giving each bite a great savory depth everyone craves. Each slice holds that warm, soft middle thanks to creamy herb pesto, so even with its bold flavors, it still feels mild and satisfying. Weeknight dinners often call for something easy but full of flavor...and home cooks often mention how a reliable, tasty bacon pesto tart brings everyone together just by the way it looks and smells—it's one of those dishes people remember days later.

Families looking for adaptable, fast meals will appreciate how this easy bacon tart recipe fits just about any occasion since it works as both a main or a snack. There's no stress about fussy details either—pretty much always turns out good. Most nights, it's nice sliced warm for dinner with a salad, but leftovers are DELICIOUS cold in lunchboxes or as a pesto and bacon appetizer for movie night. Plus, that versatility gets a boost from how easily the flavors pair with kid favorites (sliced tomatoes, shredded cheese, really anything you’ve got). Friendly tip—serve it up at gatherings when you want that dependable feel-good dish that welcomes friends, pleases picky eaters, and even gives you some time back. With every bite, this quick bacon and pesto tart proves why people rely on savory tart recipes: simple success, wow flavor, easy sharing. Sometimes it’s just about a meal that the whole family can actually get excited for, and this bacon pesto tart always pulls it off.

INGREDIENTS

898

Calories per serving

Ingredients for the shortcrust pastry: Butter 3.5 oz (100 g) - cold; Type 00 flour 1.6 cups (200 g); Water ⅓ cup (70 g) - iced; Fine salt 1 pinch

For the mixed pesto: Cow's milk ricotta cheese 1.4 cups (350 g); Walnut kernels 1.1 oz (30 g); Almonds 1.1 oz (30 g); Pistachios ¼ cup (30 g); Smoked pancetta 7.1 oz (200 g) - a single slice; Chives 0.7 tbsp (10 g); Basil 1.4 oz (40 g); Parsley 2 ½ tbsp (10 g); Marjoram 3 tsp (15 g); Garlic 1 ½ tsp (8 g); Extra virgin olive oil 1.1 cups (230 g); Eggs 1; Egg yolks 1; Fine salt to taste; Black pepper to taste

for brushing: Eggs 1

Preparation

How to prepare Tart with mixed pesto and bacon, simple and tasty

To prepare the tart with mixed pesto and bacon, start with the preparation of Easy Shortcrust Pastry. Combine in a mixer the flour 1, cold butter from the fridge cut into pieces 2, a pinch of salt, and blend everything until you get a sandy and floury mixture 3.

At this point, place the obtained mixture in a bowl and, adding cold water a little at a time, knead everything quickly 4, then transfer it to a work surface and continue to knead until you get a firm and fairly elastic dough 5. Once ready, wrap your shortcrust pastry in plastic wrap 6 and let it rest in the fridge for at least 40 minutes.

Meanwhile, start preparing the pesto for your filling. Pour the basil, parsley 7, marjoram 8, walnuts, and almonds 9 into a mixer.

Then add the pistachios, chives 10, and garlic clove 11, then pulse the mixer several times, rather than continuously, pouring the oil in a thin stream 12.

Once you have obtained a homogeneous pesto 13, add the ricotta 14 and turn the mixer on for a few moments more to blend everything 15.

In a separate small bowl, beat the eggs 16 and pour them into the freshly prepared pesto 17, add salt and pepper, then mix again with a spatula 18.

At this point, cut the bacon into cubes 19 and sauté it in a pan, without adding anything, for about 5 minutes, until it becomes crispy 20. Let it cool slightly, then pour it into the pesto mixture 21.

After 40 minutes, take out the shortcrust pastry, place it on a lightly floured work surface, and start rolling it out with a rolling pin 22 until you get a thickness of about 3/8 inch 23. Then transfer the pastry to a 10-inch tart pan, previously greased and floured, by rolling the dough around the rolling pin and unrolling it onto the pan. Remove the excess dough, always using the rolling pin, pressing it well on the edges of the pan 34 and set it aside.

Pour the previously prepared pesto into the pan 25 and level it slightly 26. Take the excess dough, roll it out again, always obtaining a thickness of about 3/8 inch, and cut it into strips 27.

Place the strips on top of the mixture 28 and brush them with the previously beaten egg 29. Bake in a static oven at 338°F for 50 minutes (if using a fan oven, bake at 302°F for about 40 minutes). Remove from the oven 30 and let the tart with mixed pesto and bacon cool slightly before serving.

Storage

The tart with mixed pesto and bacon can be stored, once cooked, for a maximum of 3 days covered with plastic wrap and placed in the refrigerator, you might also choose to freeze it.