Imagine the creamy, rich flavors of classic pasta carbonara wrapped up in a perfectly crisp tart crust! Chef Giorgos Tsoulis has brought together the best ingredients to create this mouthwatering carbonara-inspired tart.
Give it a try—you’re in for a delicious surprise!
Carbonara Tart
Giorgos Tsoulis
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.
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.
Add the egg and knead until a smooth dough forms.
Shape the dough into a disc, wrap it in cling film, and refrigerate for 1 hour.
Preheat the oven to 160° C/320° F, on convection mode.
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.
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.
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.
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:
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.
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.
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.
For the tart:
Transfer the tart to the oven, carefully pour the mixture over the top, and bake for 1.5 hours, until golden brown.
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.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
tasted amazing! The kids said it was like a mix between carbonara pasta and pizza 😀