I don't know how Italian this little tart is, given that there is no recipe other than the one in my head, but I can promise you that the ingredients are authentic. I had some left-over pastry dough, some Italian goat cheese, and some pancetta all needing to be used up, and you what they say about neccessity, don't you?
I figure I won't be kicked out when I arrive with half a dozen of these in hand for Festa Italiana, hosted by Finding La Dolce Vita.
On The Spot Italian Tart
serves 2
2 small onions, sliced into rings
2 oz. pancetta, sliced into strips
fresh flat leaf parsley, as much as you like
crumbly goat cheese, as much as you like
olive oil
A half recipe of your favorite savory pastry dough
an egg yolk mixed with a little water, for brushing the pastry
Preheat the oven to 350.
On low heat saute the onion rings in a little olive oil until they start to look golden. Then push them to one side of the pan and add the pancetta, frying until they just start to crisp up. Remove from the heat.
Roll the pastry dough into a circle and then place it on a lightly oiled baking sheet. Spoon the onions onto the pastry, leaving 1 to 1 1/2 inches around the outside. Arrange the pancetta over the onions. Sprinkle with the parsley and goat cheese. Carefully fold the border over the filling, overlapping itself slightly as needed. Brush the dough with egg yolk mixture.
Bake for 20 - 25 minutes until the crust is nicely browned. Serve hot or at room temperature with a salad on the side.
Authentic or not, this sounds very tasty. :)
Posted by: Adele | March 21, 2008 at 08:36 AM
Your tart is a beautiful thing! Oh my! I want some now and may not wait until our festa Italiana ;)
Posted by: Maryann | March 21, 2008 at 09:55 AM
These will be eaten up fast at our Festa for sure!! Thanks so much for joining us!
Posted by: Marie | March 21, 2008 at 10:05 AM
That looks *so* good...what a fabulous creation :)
Posted by: bleeding espresso | March 21, 2008 at 12:03 PM
I love tarts that are formed this way, with the dough tucked up around them. I'm sure you'll be most welcome at the Festa!
Posted by: Lydia (The Perfect Pantry) | March 21, 2008 at 03:35 PM
I am sure they wouldn't kick you out if you arrived with these lovely tarts. I would give you an extra glass of wine for a second one...wink...wink
Posted by: Bellini Valli | March 21, 2008 at 06:48 PM
wow. that is beautiful and so wholesome-looking.
Posted by: bee | March 21, 2008 at 08:39 PM
Mini pie meets Italian home cooking!? Now this I stand behind 100%. I could lose myself in one of those overlapping pieces of crust. Easily!
Posted by: Cakespy | March 22, 2008 at 12:29 AM
Hello Ann, thanks for visiting my weblog. This way I get introduced to a new page. With best wishes.
Posted by: Labelga | March 22, 2008 at 02:25 PM
Ann, that looks positively mouth-watering! Crispy and goat cheese? I'm in!
Posted by: Lore | March 22, 2008 at 04:43 PM
Yum! These are my favorite type of tarts. Looks totally delicious! delizioso!
Posted by: Chris | March 22, 2008 at 08:20 PM
Let the Italian Mamas sneer, Ann-- I totally love your tart. We can have it all to ourselves, heh heh :)
Don't put "as much as you like", Ann! I think my capability for loving crumbly cheese knows no bounds :p
Posted by: Manggy | March 23, 2008 at 08:20 AM
Great, great tart! Pancetta, goat cheese, pastry dough... what else does a gal need? bring on the fat!
Posted by: Aran | March 23, 2008 at 06:36 PM
Oh yeah, your tart with a green salad and a glass of pinot grigio, al fresco, heavenly lunch!
Posted by: Lori Lynn @ Taste With The Eyes | March 25, 2008 at 09:51 AM
That's a lovely tart! Sounds delish. And honestly, Ann, what is more authentically Italian than using what you have and making a meal out of it?
Posted by: Mrs.W | March 25, 2008 at 10:21 AM
This style rustic tart is always so appealing. I think it's the simple homemade quality and anything in a buttery pastry is always a good thing :)
Posted by: LisaRene | March 25, 2008 at 12:44 PM