Pear Pancetta Parmesan Pine Nut Tart
Ingredients
- For the Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Sugar
- 8 ounces Butter, 1" cubes
- 6 ounces Ice water
- For the Filling
- 3 Anjou pears, peeled whole, stems intact
- 1 Bottle Prosecco
- 4 ounces Pancetta, 1/4" cubes
- 1/4 cup Pine nuts, toasted
- 4 Large eggs, lightly whisked
- 2 ounces Parmesan, fine grate
- 4 ounces Whole milk (please!) ricotta
- 1/2 teaspoon white pepper
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