Pancetta Gruyere & Walnut Tart

5 from 3 votes

Pancetta Gruyere & Walnut Tart

A slice of this Pancetta Gruyere and Walnut Tart is bound to start your morning off right. Creamy and salty with the best of textures, you'll be onto your next slice before you know it.

Prep Time1

Cook Time25

Total Time1 25

Course: Main Course

Cuisine: French

Servings: Slices

Calories: 599kcal

Author: Emily Laurae

Equipment

Ingredients

Walnut Tart Shell

1 Cup and 2 Tbsp Brown Sugar
¼ Cup Unsalted Butter
3 Large Eggs
¼ Cup All Purpose Flour
½ teaspoon Nutmeg
3 ½ Cups Ground Walnuts

Pancetta Gruyere Filling

1 tablespoon Olive oil
4 oz Pancetta chopped
½ Red Onion chopped
2 Large Eggs
½ Cup Sour Cream
¾ Cup Gruyere Cheese shredded

US Customary - Metric

Instructions

Walnut Tart Shell

Using a stand mixer fitted with a paddle attachment, cream together butter and sugar for 2-3 minutes
1 Cup and 2 tablespoon Brown Sugar, ¼ Cup Unsalted Butter
Add eggs, one at a time, until fully incorporated
3 Large Eggs
Add flour, nutmeg and walnuts and mix until just combined making sure not to overwork the dough
¼ Cup All Purpose Flour, ½ teaspoon Nutmeg, 3 ½ Cups Ground Walnuts
Wrap dough in plastic and place in the fridge for 30-60 minutes
Lightly flour your work surface, top of the dough, and rolling pin. Then use your rolling pin to roll out dough to a 12-inch circle (about ¼-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary and use a pastry scraper to prevent your dough from sticking too much.
Once your dough is rolled to the desired thickness (I prefer ¼ inch), press gently into the bottom of your buttered tart pan. Poke the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes.
Preheat the oven to 350° Fahrenheit
As this tart shell takes longer to bake than the pancetta filling, we will be par-baking the shell. This ultimately means that you will partially bake this tart dough lined with parchment paper and baking rice/beans acting as weights for 25 minutes. Remove the parchment and weights and continue as instructed below.

Pancetta Gruyere Filling

Heat olive oil over medium heat in a saucepan or skillet
1 tablespoon Olive oil
Once hot, add pancetta and cook until pancetta is slightly browned yet not completely brown or crisped. Remove cooked pancetta and set to the side
4 oz Pancetta
Add onion to the skillet and cook, stirring often, allowing it to slowly become tender over the course of 15 minutes
½ Red Onion
Meanwhile, whisk together your remaining ingredients - the eggs, sour cream and gruyere before finally mixing in the cooked onion and pancetta.
2 Large Eggs, ½ Cup Sour Cream, ¾ Cup Gruyere Cheese
Pour mixture into the partially baked walnut crust, and continue baking for another twenty minutes, or until the filling has set and the edges of the tart dough have browned before removing from the oven and allowing to cool before serving.

Nutrition