Pancetta And Green Onion Breakfast Tart Recipes

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BREAKFAST TART WITH PANCETTA AND GREEN ONIONS



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.

SPRING ONION, PEA & PANCETTA TART



Spring onion, pea & pancetta tart image

Try our savoury take on a puff pastry tart, made with peas, eggs, herbs and pancetta. Quick and easy, it's sure to become a favourite with the whole family

Provided by Cassie Best

Categories     Dinner

Time 35m

Yield Serves 4-6

Number Of Ingredients 10

320g sheet all-butter ready-rolled puff pastry
8 spring onions
1 tsp olive oil
100g smoked pancetta, cut into cubes
200g soft cheese
handful of mint, basil, parsley or chives (or use a mixture), chopped, plus extra whole leaves to serve
1 egg yolk
25g parmesan, finely grated
1 heaped tsp Dijon mustard
100g frozen peas, defrosted

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unravel the sheet of puff pastry on its baking parchment and slide onto a large baking tray. Score a border about 1cm from the edge all the way around the pastry, being careful not to cut all the way through. Prick the middle all over with a fork, then bake for 15 mins until puffed up and golden. Tip the spring onions onto a small baking tray, drizzle with the oil and season. Roast these alongside the pastry for the final 5 mins of cooking time.
  • Meanwhile, cook the pancetta in a small frying pan set over a medium heat until golden. Remove from the heat and set aside to cool.
  • Mix the soft cheese, chopped herbs, egg yolk, half the parmesan and the mustard together and season well. Gently squash the middle of the tart base down using the back of a spoon, then spread over the soft cheese mixture. Scatter the defrosted peas and pancetta over the soft cheese mixture, then arrange the roasted spring onions on top. Sprinkle over the remaining parmesan and return to the oven for 10 mins. Scatter with the remaining whole-leaf herbs, then slice and serve.

Nutrition Facts : Calories 394 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

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