Pancetta and Parmesan Tart

 

1 refrigerated pie crust, room temperature (suggest the Pillsbury brand)

1 tsp. extra virgin olive oil

4 oz. pancetta, chopped

2/3 C. heavy whipping cream

1/2 C. whole milk

3 large eggs, room temperature

3 T. freshly chopped flat Italian parsley

1/4 tsp. Kosher salt

1/4 tsp. white or black pepper

2/3 C. grated/shredded Parmigiano-Reggiano cheese

 

Preheat oven to 400 degrees. Press crust into a 9 inch removable bottom non-stick tart pan. Heat olive oil in heavy medium sized skillet over medium heat. Add pancetta and saute until crisp. Generally takes about 7-8 minutes. Remove pancetta, place on a plate lined with paper towels. In a medium sized bowl, beat the cream, milk, eggs, parsley, salt and pepper with a whisk until well blended. Stir in the cheese and pancetta. Pour mixture into crust and bake for approximately 25 minutes in the lower third of the oven. The tart should be slightly puffed and golden in color. Let rest for at least 15 minutes before cutting.