Charmed Pancetta and Gruyere Tart

Ellery Adams

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

INGREDIENTS

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

DIRECTIONS

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.