This morning we saw Simon make a deliciously creamy but light Carbonara, followed by a Cheese and Onion Tart – wish I had a slice lined up for lunch! If you’re as much of a dairy fan as I am, you’ll love these recipes below.
This carbonara is a really quick and easy meal that is perfect for a midweek supper. Simon makes a lighter version of the Italian classic using fresh peas and crème fraîche instead of cream. If you use fresh egg pasta, you can make this filling dish from start to finish in under 10 minutes.
- Serves 4
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- 1 tbsp olive oil
- 50g/2oz smoked pancetta cubes/cubes of smoked bacon
- 100g peas
- 400g/14oz dried spaghetti
- 4 free-range egg yolks
- 50ml/2fl oz extra virgin olive oil
- 75ml/2¾fl oz crème fraîche
- 75g/2¾oz parmesan, grated, plus extra to serve
- Freshly ground black pepper
- Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.
- Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Add the peas just before the pasta is cooked.
- Place egg yolks into a large bowl.
- Drain the spaghetti and peas, reserving a little of the cooking water.
- Add the spaghetti to the egg yolks and a little of the reserved cooking water and mix well.
- Add the oil, crème fraîche, parmesan and cooked pancetta cubes and stir to combine.
- To serve, divide the pasta and sauce between two bowls. Top with extra parmesan and freshly ground black pepper to taste.
This Cheese and Onion Tart is a classic savoury pastry treat. The rich and oozing gruère is complemented by piquant red onions and encased in a buttery shortcrust pastry shell. This dish would make a tasty lunch or picnic dish, served with a balsamic tomato salad.
- Serves 6-8
- Preparation Time: 1 hour 30 mins
- Cooking Time: 25 mins
For the pastry
- 300g/10½oz plain flour, plus extra for dusting
- 125g/4½oz unsalted butter
- 1 free-range egg, plus 1 extra, beaten, to glaze
- 2 tbsp milk, to bind (if needed)
For the filling
- 6 red onions, peeled, sliced
- 50g/1¾oz butter
- 3 free-range eggs
- 200ml/7fl oz double cream
- 75g/2¾oz gruyère cheese, grated
- 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper
- 6 tomatoes, chopped
- 1 red onion, finely diced
- 1 tsp Dijon mustard
- 1tsp white wine vinegar
- 3 tbsp olive oil
- Salt and pepper
- For the pastry, place the flour, butter, and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together.
- Turn the dough out onto a floured work surface and roll out until large enough to line a 20cm tart tin. Carefully lift into the tin, then place into the fridge to chill for an hour.
- Preheat the oven to 200˚C/400˚F/Gas 6.
- Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes.
- Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes, until golden-brown. Remove from the oven and turn the oven temperature down to 180˚C/350˚F/Gas 4.
- Meanwhile, for the gruyère and red onion tart, heat the butter in a frying pan until foaming and fry the onions for 8-10 minutes, or until completely soft.
- Whisk the eggs and cream together and stir in the cooked onions, cheese and thyme. Season, to taste, with salt and freshly ground black pepper.
- Spoon the onion mixture into the pastry shell and bake for 20-25 minutes, or until the filling has set. Remove from the oven and set aside to cool slightly.
- Make the dressing by whisking together the mustard, vinegar and olive oil, season with salt and pepper and use to dress the tomato and onion.
- To serve, slice the tart into wedges and serve the salad on the side.
Head to our Recipes section to shop for ingredients (you can add them all in one click) or to see all the Daily Brunch recipes so far.
Also, the eagle-eyed among you might have spotted some of our gorgeous tableware around the set: