Parmesan Torta

This torta is simply delicious.  Quick and easy to make but will have your guests raving.  I often serve this as an appetizer or with a salad as a light lunch or dinner.  Word of advice:  do not substitute 2% or skim milk for either the heavy cream or the whole milk, you won’t like the results.  You will notice there is no salt in the ingredient list, this is because the pancetta and parmesan are plenty salty on their own.

Parmesan Torta 6

Parmesan Torta – Serves 12 appetizers or 8 as a main course

Heat oven to 400 degrees F.

1 pie crust in either a tart pan or pie pan

4 oz slice pancetta, coarsely chopped, browned in a skillet, and drained of fat

Parmesan Torta 3

2/3 heavy cream

1/2 c whole milk

3 large eggs

1/4 t fresh cracked pepper (add more if you like)

3 T fresh Italian flat leaf parsley, finely chopped

1 c shredded parmesan cheese

Whisk everything together in a medium bowl and pour into your prepared pie crust.

Parmesan Torta 1         Parmesan Torta 2

Parmesan Torta 4

Bake for approximately 20 minutes, depending on the accuracy of your oven – do not over bake.  The torta is done when the filling puffs up and is golden brown on top.  Remove and allow to cool slightly before serving.

Parmesan Torta 5             Parmesan Torta 6

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