Breakfast Tart With Pancetta and Green Onions

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 servings butter for the pan
• 1 large egg white lightly beaten
• 5 large eggs at room temperature
• 8 servings flour for the pan
• 8 ounces gruyère cheese shredded
• 0.5 teaspoon kosher salt 
• 4 ounces mascarpone cheese at room temperature
• 3 ounces pancetta cut into 1/4-inch pieces
• 1 9-inch unroll-and-bake pie crust refrigerated
• 3  scallions white green thinly sliced
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• tart form
• pastry brush

Directions

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