While not everyone is a fan of repurposing foods and leftovers, I find it to be quite an innovative and efficient way to cook. I absolutely adore raiding the cabinets and crafting a creative meal, simply by what’s on hand. I’ve heard of small group dinner parties using this concept – one friend enters another’s home and kitchen to cook a gourmet meal with what what he or she can find at her disposal. Brilliant!
So, with some pita chips lurking in the cupboard and some pancetta which had been promised for a previous meal but went forgotten, I created a Pita Pancetta Tart. Oh, and I topped it with a gorgeous heirloom tomato from the local CSA and Hamptons Finishing Salt, of course!

Enjoy!

Pita Pancetta Tart

1 1/2 cups pita chips, ground into a fine meal (crackers will do also)
4 Tbs. melted butter
8 oz. garden vegetable cream cheese
1/2 cup diced pancetta
1/4 tsp. dried dill weed
Hamptons Finishing Salt
pepper
1 large heirloom tomato, sliced

Preheat the oven to 325 degrees. Pulse together the chip/cracker crumbs and melted butter until everything is well combined and the consistency of wet sand.
Line a quick release pan with parchment paper and press the buttery crumbs into the bottom. Bake for about 20 minutes.
Meanwhile, brown the pancetta in a skillet until nice and crispy.
Once the crust has cooled, spread the cream cheese over the top and dust with dill weed.
Sprinkle with pancetta and top with freshly sliced tomatoes, freshly ground pepper, and finishing salt.