Pancetta and Parmesan Torte

By norsegal8

Ingredients

• 1 refrigerated pie crust at room temperature
• 1 tsp. olive oil
• 4 ounces thinly sliced pancetta, chopped
• 2/3 cup whipping cream
• 1/2 cup whole milk
• 3 large eggs
• 3 Tbsp. Italian parsley, finely chopped
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2/3 cup shredded Parmesan cheese

Details

Servings 6

Preparation

Step 1

Position the rack on the bottom third of the oven and preheat the oven to 400 degrees.

Press the crust into a 9-inch tart pan with a removable bottom. Trim the edges, set aside.

Heat the oil in a heavy skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain.

Beat the cream milk, eggs, parsley, salt and pepper in a medium bowl to blend. Stir in the cheese and the pancetta. Pour the mixture into the crust.

Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.