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Carbonara Tart

If you love tarts and pasta carbonara, this recipe combines the best of both in one delicious dish. It's perfect for lunch, dinner and also as an appetizer.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Additional Time
1 hr
Total Time
3 hrs 20 mins
Servings: 8 servings
Course: Main Course
Cuisine: Italian

Ingredients

For the tart:
  • 250 g all-purpose flour
  • 60 ml water
  • 100 g butter cold and cubed
  • 1 pinch of salt
  • 1 medium egg
  • 1 egg yolk diluted with a little milk, for brushing
For the filling:
  • 2 tbsp olive oil
  • 300 g smoked bacon diced
  • 300 g white mushrooms quartered
  • 2 tbsp fresh parsley chopped
  • 1 tsp sweet paprika
  • 2 tbsp chives chopped
  • 200 ml whole milk
  • 150 ml heavy cream
  • 2 medium eggs
  • 50 g grated Parmesan cheese
  • salt
  • pepper

Instructions

For the dough:
    Cup of Yum
  1. In a large bowl, combine the flour, salt, and butter. Wearing disposable gloves, start rubbing the butter into the flour between your fingers until the mixture resembles breadcrumbs.
  2. Add the egg and knead until a smooth dough forms.
  3. Shape the dough into a disc, wrap it in cling film, and refrigerate for 1 hour.
  4. Preheat the oven to 160° C/320° F, on convection mode.
  5. Place two sheets of parchment paper on your work surface, sprinkle with a little flour, and roll out the dough between them with a rolling pin. If the dough sticks, sprinkle with a bit more flour.
  6. Butter and flour a 25 cm (10 inch) round tart pan with a removable base. Press the dough into the pan, making sure it adheres to the bottom and sides. Trim any excess dough with a knife.
  7. Prick the bottom of the pastry all over with a fork, cover with a sheet of parchment paper, and fill it with rice or beans to weigh it down and prevent the pastry from puffing up while baking.
  8. Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until golden brown.
For the filling:
  1. Heat a deep skillet over medium to high heat, add 1 tablespoon of olive oil and the bacon, and sauté for 2 minutes on each side until nicely colored.
  2. Add the mushrooms, stir, and sauté for another 2-3 minutes. Then, remove the skillet from the heat, add the parsley, paprika, and chives, mix well, and spread the mixture evenly over the tart base.
  3. In a bowl, combine the milk, heavy cream, eggs, and Parmesan cheese, seasoning with salt and pepper. Whisk well until the mixture is smooth, then pour it over the tart.
  4. For the tart:
  5. Transfer the tart to the oven, carefully pour the mixture over the top, and bake for 1.5 hours, until golden brown.
  6. Remove the carbonara tart from the oven, let it cool slightly, cut into pieces, and serve.

Notes

  • Chef’s tip: Use frozen butter for the best results.
  • Chef’s tip:
  • Use frozen butter for the best results.