Torta salata - pancetta, mushroom and pecorino pie

Roll out pastry onto aluminum tray. Prick with a fork and blind bake at 180 for 5-6 mins. Dry fry pancetta for 2-3 mins. Wash and chop mushrooms, throw them in and cook for another 3-4 mins on medium heat

Take pastry out. Add pancetta and mushrooms

Beat eggs and add them in. Sprinkle with pecorino and thyme. Bake at 180 for about 25 mins, turn once to brown evenly

Leave to cool on a wire rack :)