Breakfast Tart

maSome nights the idea of cooking dinner for everyone is the last thing I want to do.  A day full of appointments, work and activities, the idea of take out sounds much better.  BUT....

This is when I think of breakfast for dinner.  Pancakes, waffles, whatever it may be it's quick and easy.  This recipe, Breakfast Tart is more of an adult supper.  My kids don't like eggs, so I usually save this for the Mister and I.

 

Breakfast Tart with Pancetta and Green Onions

Giada De Laurentiis

 

1 9" unroll-and-bake refrigerated pie crust

1 large egg white, lightly beaten

2 tsp vegetable oil

3 oz pancetta cut into 1/4" pieces ( I used pre-cut)

5 large eggs, at room temperature

1/2 cup (4 oz) mascarpone cheese, at room temperature

2 cups (8oz) shredded Gruyere cheese

3 scallions, white and pale green parts, thinly sliced (I used 1 small shallot)

1/2 tsp kosher salt

1/2 tsp black pepper

 

1. Place oven rack on the middle of oven.  Preheat oven  to 400 degrees

2.Butter and flour bottom and sides of a 9" 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.

3. 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.

 

 

4.Meanwhile, in a medium skillet, heat the oil over medium-high heat.  Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy.  Drain on a paper towel-lined plate.

5. 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 is set and the top is golden.

 

 

6. Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.