Pea, Pancetta, and Chevre Tartlets

To go along with all this springtime greenery, farm-ness, and inspiration, I baked these pea, pancetta and chevre tartlets, inspired by a recipe I’ve been eyeing in Sarah Banbery’s “Tarts,” for over a year now. The fresh peas are the essence of spring, the goat cheese brought me back to lunch at Prodigal Farm, and the pancetta… well, pancetta just makes everything better. These were delicious – light and creamy filling with bites of salty pancetta and sweet peas, and a flaky crust flecked with parmesan. A little indulgent, but one or two makes a perfect Saturday afternoon lunch.

Pea, Pancetta, and Chevre Tartlets

Makes 4 tartlets.

For the crust (makes enough for 6-7 tartlets, freeze extras)

• 3/4 c. flour
• 1/4 tsp. salt
• 5 TBS cold butter, cut into small pieces
• 1/4 c. finely grated parmesan cheese, packed
• 2-3 TBS very cold water

For the filling

• 1/2 c. fresh peas, from 1/2 lb. peapods
• 1 TBS butter
• 2 shallots, peeled and finely diced
• 3 oz. pancetta, cubed
• 2 TBS finely minced fresh basil
• 3 oz. goat cheese
• 4 egg yolks
• pepper to taste

1. Grease four 3″ tartlet pans (I used pam and the tarts came out really easily).  Set aside.  In a medium bowl, sift together flour and salt.  Cut in cold butter, using a fork or pastry cutter to mash mixture until a crumbly dough is formed.  Add parmesan cheese, mix to combine.  Add water a tablespoon at a time, stirring between additions, until dough just comes together.  Set bowl in freezer for 5 minutes to firm up.
2. Divide dough into 6 or 7 equally sized lumps.  Stick the extra two or 3 into the freezer for next time!  Or make double the filling.  On a floured surface, roll out into a circle, and press into tartlet pans. Trim excess dough from edges, crimping as you go.  Put tartlet pans in freezer for 5 minutes.  Preheat the oven to 400°F.
3. Bring a small pot of salted water to a boil.  Add peas and cook for two minutes, until bright green and just tender, then drain and rinse under cold water.  Set aside.
4. Remove tartlet pans from freezer, and place on a baking tray.  Cut a circle of parchment paper to fit inside each tartlet pan, and cover with pie beans or rice to keep the crust from bubbling.  Blind bake the crust for 8 minutes.
5. In a medium frying pan, melt the tablespoon of butter over medium heat.  Add the shallots and cook until translucent, about 5 minutes.  Add the pancetta and cook until brown all over and shallots are caramelized, about 5 minutes more.  Add peas to warm for 30 seconds.  Remove from heat.
6. In a medium bowl, mix together egg yolks, goat cheese, and minced basil until smooth.  Add pea-pancetta-shallot mixture and season with pepper.  Divide filling evenly among four tarts, and bake for 12 minutes, until set.  Serve warm.