Suellen's pancetta, quince and pear tart with rocket

Suellen's pancetta, quince and pear tart recipe

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Suellen, a resident at Ryman’s William Sanders Village, loves making her pancetta and pear tart with her granddaughters, Ellie and Sadie, when they visit. Rolling out the pastry, layering the toppings, and sharing the final creation has become a tradition.

This tart is a beautiful balance of flavours and textures - crisp golden pastry, creamy feta, sweet bursts of quince, and salty pancetta. Finished with a fresh rocket and walnut salad, it’s an easy dish that feels indulgent yet light.

Perfect for a relaxed lunch, a special brunch, or a stylish appetiser, this tart is sure to impress. Read their recipe below.

Ingredients:

For the tart:

2 sheets pre-rolled butter puff pastry

1 large egg, beaten

½ cup cream cheese, softened

2 teaspoons Dijon mustard

⅓ cup grated parmesan

1 clove garlic, crushed

Sea salt and ground pepper

1 small firm but ripe pear, very thinly sliced

1 punnet cherry tomatoes

100 grams feta cheese

60 grams thinly sliced pancetta

2 tablespoons quince paste

To serve:

2 tablespoons olive oil

2 teaspoons apple cider vinegar

1 teaspoon whole grain mustard

¼ cup chopped walnuts, roasted

Handful baby rocket

To see the method, scroll through the numbered tabs at the top of this recipe.

Method:

Preheat the oven to 200°C fan bake.

Line a flat baking tray with baking paper.

Lay the puff pastry sheets on the prepared baking tray.

Brush the edges of the pastry with the beaten egg.

In a bowl, mix together the cream cheese, Dijon mustard, grated parmesan, garlic, salt, and pepper.

Spread the cream cheese mixture over the pastry, leaving a small border around the edges.

Arrange the pear slices, feta, tomatoes and pancetta over the tart base.

Dot small spoonfuls of quince paste across the tart.

Bake for 20–25 minutes or until the pastry is golden and crisp.

Meanwhile, whisk together the olive oil, apple cider vinegar, and whole-grain mustard to make the dressing.

In a bowl, toss the baby rocket and roasted walnuts with the dressing.

Serve the tart warm, topped with the dressed rocket and walnuts.

by Sieska Conyngham | Mar 26, 2025

Suellen's pancetta, quince and pear tart with rocket

Ingredients:

For the tart:

To serve:

Method:

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