I made this tart for our Easter brunch. The recipe didn't take too long it was very easy. I followed the recipe exactly...next time I think I will make my own crust. It was very cheesy and tasty and enjoyed by all! I loved the pancetta and green onion mix!!
Breakfast Tart with Pancetta and Green Onion
Food Network Magazine, April 2012
Butter, for pan
Flour, for the pan
1 9 inch unroll and bake refrigerated pie crust
1 large egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into 1/4 inch pieces
5 large eggs, at room temperature
1/2 cup (4 ounces) shredded gruyere cheese
3 scallions, white and pale green parts, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- Place an oven rack in the center of the oven. Preheat oven to 400 degrees.
- Butter and flour the bottom and sides of a 9 inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
- With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool for 10 minutes.
- Meanwhile in medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6-8 minutes, until browned and crispy. Drain on a paper towel lined plate.
- In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt , pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
- Cool the tart for 10 to 15 minutes and then remove from pan. Cut the tart into the wedges and serve warm at room temperature.