Charmed Pancetta and Gruyere Tart
Butter and flour for prepping tart pan
2 teaspoons vegetable oil
3 ounces pancetta or any other type of bacon, cut into small pieces
5 eggs lightly beaten
1/2 cup mascarpone cheese, at room temperature
2 cups shredded Gruyere cheese
3 green onions, thinly sliced
1/2 teaspoon ground pepper
1. Preheat oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
2. Place a Charmed piecrust in the tart pan. Carefully press crust into the bottom and sides of the pan. Trim excess crust using kitchen scissors. With the tines of a fork, prick the pastry in three places. Using a pastry brush, coat the crust with Charmed egg wash. Put the pan on a baking sheet and bake for 10 minutes or until the egg wash has set. Allow the crust to cool.
3. In a medium skillet, heat the oil. Add the pancetta and cook until brown and crispy (like regular bacon). This will take 8-10 minutes. Transfer to a plate covered with a layer of paper towels. Let drain.
4. In a medium-sized mixing bowl, combine the beaten eggs, mascarpone cheese, Gruyere cheese, green onions, pepper, and pancetta. Mix gently. Pour filling into the piecrust and bake until the mixture has set and the top has a nice, golden bark, 18-20 minutes. Cool tart for 15 minutes before removing from tart pan.