Breakfast tart with pancetta, green onions and two cheeses

I have a thing for kitchen gadgets... but I find many of them useless once I get them home to try them out. A couple examples are a strawberry huller I was given - I have yet to find a strawberry big enough that this gizmo will work on and really, isn't a paring knife faster anyway?? Another is a spice toaster I found - looked really cool and I do toast a lot of spices, but it just doesn't work as well as a good old pan. On the other hand, the useful ones become indispensible in my kitchen; some examples: my citrus juicer, my silicone tongs and my silicone ball whisk. The ball whisk came in handy with this particular brunch recipe.



When it comes to whisks, a traditional whisk is great for whisking liquids, but add any solids to it and things are forever getting stuck in it. Plus, a regular whisk just never seems to get all the corners of the bowl or pan. A silicone ball whisk will get into every part of the pan and the open bottom means that chunks won't get trapped within. This particular recipe has you whisk eggs, shredded cheese, mascarpone, scallions and more. A ball whisk is perfect for the job! Check out mroe recipes with the ball whisk and other gadgets in action on the Foodbuzz Daily Special.

This is a rich tart - it's cheesy and full of flavor from the pancetta and scallions. You could very easily substitue other fillings like chopped ham, bacon, prosciutto, chives, or other veggies. Make your own crust or use a store-bought one to save time. Plus, this can be made a day ahead and then reheated in the oven for an easy brunch.



Breakfast tart with pancetta, green onions and two cheeses
adapted from the Food Network

• Butter, for greasing the pan
• Flour, for dusting the pan
• Homemade crust ofr a 9-inch tart or 1 unroll-and-bake refrigerated 9-inch pie crust
• 1 egg white, lightly beaten
• 2 teaspoons vegetable oil
• 3 ounces pancetta, cut into 1/4-inch pieces
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 cups (8 ounces) shredded Gruyere or Scamorza
• 3 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Special equipment: 9-inch tart pan with removable base

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.

Arrange the pie crust in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.

In a medium bowl, whisk the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.

Cut the tart into wedges and serve warm or at room temperature.