Breakfast Tart With Pancetta and Green Onions

Name: Breakfast Tart With Pancetta and Green Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 400 degrees F.
3
Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom.
4
Unroll the pie crust and gently press into the bottom and sides of the pan.
5
Trim any excess from the top.
6
With the tines of a fork, prick the bottom of the pastry.
7
Using a pastry brush, brush the crust with the beaten egg white.
8
Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set.
9
Let cool 10 minutes.
10
Meanwhile, in a medium skillet, heat the oil over medium-high heat.
11
Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy.
12
Drain on a paper towel-lined plate.
13
In a medium bowl, lightly beat the eggs.
14
Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta.
15
Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
16
Cool the tart for 10 to 15 minutes and then remove from the pan.
17
Cut the tart into wedges and serve warm or at room temperature.
18
Photograph by Kat Teutsch

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter, for the pan, Flour, for the pan, 1 9 -inch unroll-and-bake refrigerated pie crust, 1 large egg white, lightly beaten, and more.

Yes, Breakfast Tart With Pancetta and Green Onions falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!