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Breakfast Tart with Pancetta and Green Onions Recipe

Breakfast Tart with Pancetta and Green Onions

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Average Rating:

Total Reviews: 59

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  • on February 02, 2013

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    Wonderful. Wonderful. I modified the recipe a bit though. I used bacon instead of pancetta and cheddar instead of Gruyere and Mornay sauce I'd made the night before instead of mascarpone.

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  • on December 07, 2012

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    Hands down one of the best breakfast tart recipes I've ever tasted. I've made it 3x since finding and continue to get rave reviews each time.

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  • on October 26, 2012

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    Another home run for Giada. Very very good! Thank you Giada for another recipe I will make again. Just don't buy the frozen pie crust from Trader Joe's. It falls apart.

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  • on October 15, 2012

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    Would probably make it again.The frozen pie crust worked out fine, and cooking time was correct. Was no need for extra oil in cooking the bacon This tart does not need the extra salt added because the panchetta and cheese is salty enough. I added extra panchetta and scallions, and also used the extra egg yoke from the separated white for brushing.
    I also Sprinkled grated nutmeg on top before baking.

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  • on September 23, 2012

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    I made this for my family and it is REALLY good and quite easy!! I followed the recipe exactly and wouldn't change a thing (maybe more green onions. Four of us ate most of the tart and it would never serve 8 unless on a buffet with lots of other food. Served with cubed melon.

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  • on July 04, 2012

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    I've made this twice; once with havarti and once with fontina, since I'm not a big fan of gruyere. I used bacon instead of pancetta and added mushrooms that were sauteed in the bacon grease. Also, used garlic pepper instead of plain pepper. I've had rave reviews and have added this to my go-to recipe file!

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  • on May 09, 2012

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    Loved this!! I don't have a tart pan so I used a 9" pie plate. I added more scallions and bacon and some hot sauce. We had it for dinner!! Add and side salad and it's a perfect meal!

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  • on April 16, 2012

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    This tart is DIVINE. It makes great leftovers and reheats well!

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  • on February 05, 2012

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    I am making this for the third time and I didn't change a thing. I follow the recipe as it is and it is perfect every time. I am makinging this again tomorrow morning for breakfast with a girlfriends.
    My husband love this and he wants this every sonday. It is a keeper.Giada did it again.thank you thank you thank you...........

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  • on November 06, 2011

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    USE YOUR OWN CRUST RECIPE!. Bake 18 mins and check tart. If too wobbly, cook additional 2 mins. Tart should wobble slightly in the center when properly cooked. It will firm up when it starts to cool down. I spent $18. on the pancetta, gruyere, and mascarpone and was immediately sorry I used a store bought crust. The filling is as flavorful as you will get for this kind of dish.

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