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Ingredients

• 1 x Blind-baked pie crust in a 10" fluted
•     tart pan
• 2 Tbsp. Extra virgin olive oil
• 1 ounce Pancetta julienned
• 1/2 c. Chopped onion
• 2 Tbsp. Chopped shallots
• 6 ounce Julienned artichoke hearts
• 1 Tbsp. Chopped garlic
• 1/4 c. Heavy cream - (to 1/2 c.)
• 3 Tbsp. Chiffonade of fresh basil
•     Juice of one lemon
• 1/2 c. Grated Parmigiano-Reggiano cheese
• 1/2 c. Grated Asiago cheese
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 c. Herbed tomato sauce hot
• 1 Tbsp. Chiffonade basil
• 2 Tbsp. Grated Parmesan cheese

Description

Preheat The Oven To 350 Degrees. In A Saute/fry Pan, Heat The Extra Virgin Olive Oil. Saute/fry The Pancetta For 1 Minute. Add In The Onions And Shallots, Saute/fry For 2 To 3 Min.…

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