This tangy and delicious tart is a delightful lunch option.
1 x 375g pack Ready Rolled shortcrust pastry
1 x 250g tub Mascarpone cheese
4 x spring onions
2 x medium eggs
1 x 200g pack Italian Style Pancetta
A little olive oil
1 x 23cm loose base Quiche tin
Preheat the oven to 190°c/375°f/gas 5.
Roll out the pastry, and line the tin, with a fork prick the base a couple of times, line with some foil and bake blind for 6 mins – carefully remove the foil – pop back in the oven for a couple of mins to dry the pastry, allow to cool.
Sauté the chopped pancetta in a little oil in a frying pan till just golden.
Trim, wipe and slice the spring onions thinly.
In a large mixing bowl, whisk together the Mascarpone cheese and the eggs, season with some black pepper and add the spring onions.
Drain any fat off the cooked pancetta and add this to the egg mix, stirring well.
Crumble in the gorgonzola, stirring gently.
Pour this into the baked pastry shell.
Bake in the oven for 20 mins – till golden and set.
Serve hot or cold.