Artichoke Pancetta Tatin Pie

Ingredients

• 6 pancetta slices, diced
• 1 (398 ml) can of Chef LELARGE Artichoke Hearts, drained
• 125 ml (1/2 cup) of fresh ricotta (or quark cheese)
• 5 ml (1 teaspoon) of Chef LELARGE Dijon Mustard
• 1 egg
• 1 shallot, coarsely chopped
• 10 ml (2 teaspoons) of butter
• 10 ml (2 teaspoons) of honey
• 5 ml (1 teaspoon) of fresh thyme
• 125 g (4 oz.) of pie dough
• Freshly ground pepper