Onion and pancetta tart from Six Seasons: A New Way with Vegetables (page 352) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Katmonks on March 07, 2026

    Cut the sugar down in the crust and broil at the end

  • Ishie1013 on February 05, 2024

    This was good, and I took the suggestion of other posters of cutting the sugar in the crust back to a tablespoon, which made the curst pretty awesome. I'm not sure what happened with the pan size, since I measured mine, but I needed to make nearly twice the filling to fill it. Still, a nice recipe.

  • amandabeck on January 20, 2024

    Delicious filling-- can't go wrong with onions, pancetta, and creme fraiche! However, I didn't read the notes before cooking this recipe and trusted the sugar content in the walnut crust recipe even when I thought it was weird. It came out distractingly sweet and took away from the filling. Next time I would do no sugar or dramatically reduced sugar.

  • breakthroughc on February 27, 2022

    This is a really good tart. I used half the sugar and would cut it back a little further. I used the crème fraiche and it was rich and decadent. In a 10 inch pan it was a thin tart probably better suited as a starter or a part of a spread of small plates.

  • KillaBee2k5 on January 20, 2022

    Really good recipe! I added a bit more pancetta than what the recipe indicated, but you really can't go wrong with more pancetta!

  • darcie_b on March 05, 2021

    Can't go wrong with this combination of ingredients. I cut back the sugar in the walnut crust to 1 Tbsp. because I didn't want any sweetness coming through. I also used a 9 inch tart pan and it worked great - I am not sure there would have been enough filling for a 10 inch pan as specified in the recipe.

  • Lepa on September 08, 2019

    This is really delicious. I read several reviews recommending less sugar for the dough but everyone at our dinner party liked the sweetness of the dough with this tart filling. I made two tarts- one in a ceramic pan and one in a metal pan with a removable bottom and the one I cooked in the metal pan was much better. The crust was firmer and less filling fit into that pie so it became firm and golden while the other slightly larger pie stayed a bit gooey. This pie was loved by everyone at our party, including the kids. I have some leftover tart dough in my freezer and can't wait to revisit this recipe!

  • SheilaS on February 23, 2018

    This recipe uses the walnut variation of the pecan pastry dough on p 49. I reduced the amount of sugar in the dough from 5 T down to 2 T and still found it had a pleasant sweetness. The tart itself is rich and delicious but that crust is certainly the star of the show!

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