breakfast tart

we made a breakfast tart with pancetta and green onions for dinner and it was delicious. thanks to the food network for the recipe and thank you elle for introducing it to me. since elle are now roomies cooking has been more fun but different . cooking is already fun but now i've got a partner in crime to help and different because now we have two sets of hands in the kitchen. luckily the two sets of hands have worked out perfectly the past two evenings with dinner preparations. i feel like i'm being spoiled and i don't think i will ever want to go back to just me in the kitchen. for this meal it worked out that elle prepped the the bacon, the egg & cheese mixture as well as the crust. all i did was come home and add the mixture to the crust and bake it. seriously easy right? easy yes but now i've got this unrealistic measurement of time on how long this meal actually takes to make.

ingredients
• butter, for greasing the pan
• flour, for dusting the pan
• 1 unroll-and-bake refrigerated 9-inch pie crust
• 1 egg white, lightly beaten
• 2 teaspoons vegetable oil
• 3 ounces pancetta, cut into 1/4-inch pieces
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 cups (8 ounces) shredded gruyere
• 3 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

you will need a 9-inch tart pan with removable base

cook's note: the tart can also be made using a 10-inch tart pan. roll out the dough to an 11-inch diameter circle before placing it in the pan. bake the filled tart for about 23 minutes until the filling is set.

directions
put an oven rack in the center of the oven. preheat the oven to 400 degrees F. butter and flour the bottom and sides of a 9-inch tart pan.
unroll the pie crust and arrange it in the prepared pan. gently press the crust into the bottom and sides of the pan. trim any excess crust from the top of the pan. with the tines of a fork, prick the pastry in several places. using a pastry brush, coat the crust with the beaten egg white. put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. allow the crust to cool for 10 minutes.
in a medium skillet, heat the oil over medium-high heat. add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. drain on a paper towel lined plate.
in a medium bowl, combine the beaten eggs, mascarpone cheese, gruyere, green onions, salt, pepper, and pancetta. mix until smooth. pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.
cut the tart into wedges and serve warm or at room temperature.