Pancetta, Tomato and Leek Tart

Recipe by little_wing
READY IN: 1hr 30mins




  • Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
  • Transfer to wire rack to cool (remove foil and beans if you used them).
  • Reduce oven to 375.
  • Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
  • Discard all but 11/2 tbs drippings.
  • Add leek and sautee until tender (about 5 minutes).
  • Stir in thyme and remove from heat.
  • Add pancetta to leeks and combine.
  • Sprinkle 1 cup of cheese over bottom of pie shell.
  • Spread pancetta/leek mixture over cheese and top with tomato slices.
  • In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
  • Slowly pour egg mixture over tart filling, letting it seep into it.
  • Top with remaining cheese.
  • Bake 30 minutes or until knife comes out clean and top is lightly browned.