Ingredients:
- One 9" round pie crust, uncooked and thawed (The original recipe called for a tart pan and unroll-and-bake pie crust...too much work for me.)
- 1 egg white, lightly beaten
- 2 teaspoons vegetable oil
- 3 ounces pancetta, cut into 1/4-inch pieces
- 5 eggs, at room temperature, lightly beaten
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 2 cups (8 ounces) shredded Gruyere
- 3 green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions:
Put an oven rack in the center of the oven. Preheat the oven to 400
degrees. With the tines of a fork, prick the bottom of the pie crust. Using a pastry brush,
coat the crust with the beaten egg white. Put the pan on a baking sheet
and bake until the egg white has set, about 10 minutes. Allow the crust
to cool for 10 minutes.
In a medium skillet, heat the oil over medium-high heat. Add the
pancetta and cook, stirring frequently, until brown and crispy, about 6
to 8 minutes. Drain on a paper towel lined plate.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake (on baking sheet) until
the mixture has set and the top is golden, about 30-32 minutes. * The actual recipe says to bake for 18 minutes. This may be because it was not baked on a baking sheet. Not sure, but mine was definitely not cooked after 18 minutes.
Cool the
tart for 10 to 15 minutes then remove it from the pan to a serving
platter. Cut the tart into wedges and serve warm or at room temperature.
*Slightly adapted from, Weeknights with Giada