Monday, August 9, 2010

Breakfast Tart

I watched Giada make this in the Spring and have made it several times since then. I use bacon instead of Pancetta just because it can be cooked in the microwave. I have also substituted Swiss for Gruyere- it is good but Gruyere is my favorite. Love breakfast foods!!

Butter, for greasing the pan
Flour, for dusting the pan
1 unroll-and-bake refrigerated 9-inch pie crust
1 egg white, lightly beaten
3 ounces THICK bacon, cooked and crumbled
5 eggs, at room temperature, lightly beaten
4 oz mascarpone cheese, at room temperature
8 oz shredded Gruyere
3 green onions, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Special equipment: 9-inch tart pan with removable base

Put 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.

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 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 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.

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