PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Pancetta Potato Breakfast Tart
| Pancetta Potato Breakfast Tart | Print |
Recipe By: Alice Morrow
Pancetta Potato Breakfast Tart
Ingredients
- 1 (14.1-oz.) pkg. refrigerated piecrusts
- 1-2 c. chopped cooked turkey or ham
- 2 c. shredded white cheddar cheese
- 1 (16-18 oz.) bag frozen hash brown potatoes, thawed
- ⅓ c. chopped fresh chives
- 1 c. chopped pancetta or bacon
- 1 ½ c. half and half
- 4 large eggs
- ½ t. salt
- ¼ t. black pepper
- 3 plum tomatoes, sliced, optional
- ½ c. fresh grated parmesan cheese
Instructions
- Preheat oven 425. Unroll piecrusts; stack on a lightly greased surface. With rolling pin, roll stacked piecrusts into 12” circle to fit a 10” deep dish tart pan or rectangular tart pan, with removable bottom. Press into fluted edges, trim off excess.
- Line piecrusts with foil or parchment paper and fill with pie weights or dried beans.
- Place pan on foil-lined baking sheet. Bake 12 minutes. Remove weights and foil or parchment paper, and bake 8 more minutes.
- Cool completely on wire rack for about 15 minutes. Reduce oven to 350.
- Layer in piecrusts: potatoes, turkey or ham, cheddar cheese, chives and pancetta.
- Whisk together the half and half, eggs, salt and pepper. Pour into pie crust.
- Bake for 30-40 minutes or until set.
- Place sliced tomatoes on paper towel to get most of the moisture out. Arrange on top of tart and sprinkle the parmesan cheese. Bake 10-15 minutes until cheese is melted.
- Cook on wire rack 15 minutes before cutting.
Notes
****Wrap in saran wrap and then foil and freeze leftovers or after baking. Remove from freezer, unwrap and remove the saran wrap. Wrap with foil and heat in 350 oven for 15-18 minutes to reheat. You can also cut individual slices and heat in microwave.
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