Pancetta, Tomato And Leek Tart

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 refrigerated pie crust
• 4 ounces sliced pancetta, cut into small strips (can sub with bacon)
• 1 large leek, chopped ( and light green part only)
• 1 tablespoon fresh thyme, chopped
• 1 1/2 cups gruyere cheese, shredded (can sub with swiss)
• 3 plum tomatoes, seeded and cut into 1/4-inch slices
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 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!*.
• 2 transfer to wire rack to cool (remove foil and beans if you used them).
• 3 reduce oven to 375.
• 4 cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
• 5 discard all but 11/2 tbs drippings.
• 6 add leek and sautee until tender (about 5 minutes).
• 7 stir in thyme and remove from heat.
• 8 add pancetta to leeks and combine.
• 9 sprinkle 1 cup of cheese over bottom of pie shell.
• 10 spread pancetta/leek mixture over cheese and top with tomato slices.
• 11 in a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
• 12 slowly pour egg mixture over tart filling, letting it seep into it.
• 13 top with remaining cheese.
• 14 bake 30 minutes or until knife comes out clean and top is lightly browned.