Best Breakfast Tart With Pancetta And Green Onions Recipes

Breakfast Tart With Pancetta and Green Onions image

Provided by Giada De Laurentiis

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for the 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) mascarpone cheese, at room temperature
2 cups (8 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

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
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 10 minutes.
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.
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 the pan. Cut the tart into wedges and serve warm or at room temperature.

Pancetta and Green Onion Breakfast Tart image

Provided by Victorya Richard @Victorya79

Number Of Ingredients 12

- butter, for greasing the pan
- flour, for dusting the pan
1 - unroll-and-bake refrigerated 9-inch pie crust
1 - egg white, lightly beaten
2 teaspoon(s) vegetable oil
3 ounce(s) pancetta, cut into 1/4 inch pieces
5 - eggs, at room temperature, lightly beaten
1/2 cup(s) mascarpone cheese, room temperature
2 cup(s) shredded gruyere cheese
3 - green onions, thinly sliced
1/2 teaspoon(s) salt
1/2 teaspoon(s) black pepper

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees.
Butter and flour the bottom and sides of a 9-inch tart pan. Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan.
With the tines of a fork, prick the pastry in several places. 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 mintues. 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 until the mixture has set and top is golden brown, about 18 minutes. Cool for 10 to 15 minutes.

Bacon and Green Onion Breakfast Tart image

Provided by Leah Stacey @CookingMaven

Number Of Ingredients 16

- butter, for greasing the pan
- flour, for dusting the pan
1 - unroll-and-bake refrigerated 9-inch pie crust
1 - egg white, lightly beaten
4 ounce(s) thick bacon, cut into 1/4-inch pieces
5 - eggs, at room temperature, lightly beaten
1/2 cup(s) ( 4 oz) mascarpone cheese, at room temperature
2 cup(s) shredded gruyere cheese
3 - green onions, thinly sliced
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
MASCARPONE CHEESE SUBSTITUTE
- if you can not find marscarpone cheese at the store here is an easy sub
4 ounce(s) cream cheese room temp ( do not use light or fat free)
1 tablespoon(s) sour cream ( do not use light or fat free)
2 tablespoon(s) heavy whipping cream

Steps:

You can use a 9 in tart pan with a removable base or a 9 in Spring Foam pan.
Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake in the center of the oven until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium skillet, add the chopped bacon and cook, stirring frequently over med-high heat, 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 bacon. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18-20 minutes. Cool the tart for 8-10 minutes then remove it from the pan to a serving platter. Cut the tart into wedges and serve warm.
*TIP: If you don't like the smoky taste of bacon, you can substitute it with pancetta. Also if you like a little kick you can add half a chopped jalapeno pepper to the mix.