Asparagus Pancetta Tart


As many of you know, I love easy recipes that look amazing and taste complex. This Asparagus Pancetta Tart is just that. So good in every way. (And the perfect antidote to my 2-hour fava bean salad earlier this week.)

The refrigerated Pillsbury pie crust is a huge time saver, and the combination of asparagus, pancetta and gruyère is sophisticated and delicious.

Note: If you’d like to make your own crust, we recommend Mom’s Never Fail Pie Crust.

You can pull this tart together and get it into the oven in under 1/2 hour, and best of all, it tastes as good as it looks.

If you’ve been searching for a beautiful breakfast or brunch entree that won’t take forever to make, give this a try. You will need a 9.5″ tart pan with a removable bottom for this recipe. I really like this non-stick tart pan from BonJour Bakeware.

This tart also makes a wonderful week-night dinner. I love eating eggs for dinner.
How about you?

Asparagus Pancetta Tart
Recipe Type: Breakfast, Brunch or Dinner
Serves: 6-8
You will need a fluted 9″ tart pan with a removable bottom for this recipe. If pancetta and mascarpone are unavailable, substitute bacon and softened cream cheese.
  • 1 9″ Pillsbury refrigerated pie crust (or homemade)
  • 1 large egg white, slightly beaten
  • 4 oz. pancetta, cut into 1/2 inch pieces
  • 1 cup fresh asparagus tips
  • 1/2 green onion, thinly sliced
  • 5 large eggs
  • 1/2 cup mascarpone cheese, softened to room temperature
  • 1 1/2 cups shredded gryuyère cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Preheat oven to 400 degrees.
  2. Butter and flour (or spray with non-stick baking spray) a 9″ tart pan with a removable bottom. Lay out the pie dough in the pan, pressing down and into the sides. Trim off any excess dough from the edges.
  3. Prick the dough with the tines of a fork and then brush the bottom and sides with egg white.
  4. Place the tart on a baking sheet and bake for 10 minutes, until the egg white is set. Set aside to cool for at least 10 minutes.
  5. Meanwhile, cook the pancetta in a skillet over medium-high heat until crispy. Drain on a paper towel and set aside.
  6. While the pancetta is cooking, place the asparagus tips in a microwave safe dish and cover with water. Microwave on high for 2 to 3 minutes until the asparagus is crisp tender. (Or, blanch in boiling water for 1 minute on the stove). Drain asparagus and set aside.
  7. In a medium bowl, whisk together the eggs and mascarpone until well combined. Stir in the green onion, pancetta and shredded gryuyère.
  8. Pour the egg mixture into the tart shell. Decorate the top with the blanched asparagus spears.
  9. Bake for approximately 20 minutes until the top is browned and the center is set.
  10. Cool tart for at least 5 minutes, then remove from the pan. Serve warm, or at room temperature.
  11. If made ahead, tart can be reheated in a 350 degree oven for 15 minutes on a baking sheet.



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  4. Lynn says:

    I passed this recipe on to my BFF. She loved it, but had a couple of comments — first, cook the pancetta and you drain it, and then what? And she also suggested using the mascarpone at room temp — would make combining the eggs and mascarpone much easier. It was a hit at their yacht club cleanup party this past weekend!

    • MaryMiller says:

      Hi, Lynn – thanks for passing this along to your BFF! Great suggestions for making the recipe more clear. I am going to modify it. The pancetta should be cooked until crispy and then drained on a paper towel. Stir it into the egg mixture before pouring the eggs into the tart. Softening the marscapone to room temperature would definitely make it easier to whisk into the eggs. Thanks for sharing.

  5. Helen Oswald says:

    Mary, this looks and sounds so wonderful. I hope you’ll make it for me sometime during Mother’s Day weekend. Love, Mom

  6. Marie McFadden says:

    This looks beautiful and scrumptious!

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