Saturday, October 8, 2011

Charmed Pancetta and Gruyere Tart

The days are getting cooler and the leaves are beginning to change color. In Havenwood, Georgia, the air feels tinged with magic. The harvest season turns the town golden and the hard-working townsfolk need something warm and delicious to fill their bellies.

Ella Mae doesn't disappoint. She serves her customers this savory tart along with a generous side salad. There's nothing quite like the blend of creamy cheese and the salty crunch of pancetta (which is like Italian bacon) Try this tart during brunch this fall or serve it as a light supper one evening after a day spent apple picking.

What do you love most about this glorious season? Post a comment and you might win this charming Halloween dishtowel and cookie cutter set!

Charmed Pancetta and Gruyere Tart


Butter and flour for prepping tart pan

1 Charmed Egg Wash recipe

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.


  1. I like the crisp air and the fall colors.

    I love the presentation of the tart. Looks delicious.

  2. Fall is a struggle for me to love. I've got some seasonal allergies to overcome but ... I really love that feeling of coziness settling in when you need to bundle up at night but the days are still just sunny and warm enough.

    And Dru's right, that fluted pan makes it look so fancy.

    It really does look yummy. Maybe if I just present the tart fait accompli they'll feel the must try it. :)

  3. Oh yum! This could be served for breakfast, lunch, or dinner! What a versatile dish!

    ~ Krisya

  4. Oooh, this tart is eerily tasty looking. Thanks for sharing!

  5. Oh yum! Gruyere and Mascarpone ... I'm there!

  6. October
    And the trees are stripped bare
    of all they wear.
    What do I care?

    And kingdoms rise
    And kingdoms fall.
    But you go on...

    And on...

    October - U2

  7. The tart sounds delicious. Fall is my favorite time of year, especially here in WNY. The nights are cold, but days are glorious. Add the changing leaves, the scent as they crunch underfoot, bundling up in sweatshirts, some deliciously scented me it's perfection!

  8. Beautiful presentation and with that combo of flavors I think you have a hit on your hands!

    This will be a perfect fall meal.