Name: Cavolo nero & pancetta tart
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 500g pack all-butter shortcrust pastry; 1 small head of cavolo nero about 200g; 70g pack sliced pancetta; 200ml whole milk; 150ml double cream; 2 eggs plus 1 yolk; 85g parmesan grated

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Cavolo nero & pancetta tart

Cavolo nero & pancetta tart

Silvana Franco

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Serves 6

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4 out of 5.2 ratingsRate

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Mediterranean-style bean salad

A star rating of 4.9 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack all-butter shortcrust pastry
1 small head of cavolo nero

about 200g
70g pack sliced pancetta
200ml whole milk
150ml double cream
2 eggs

plus 1 yolk
85g parmesan

grated

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Nutrition: per serving

kcal665
fat51g
saturates28g
carbs36g
sugars4g
fibre3g
protein19g
salt1.45g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a deep 20 x 30cm loose-bottomed tart tin or 23cm round tin. Prick the base and line with greaseproof paper and baking beans. Sit the tin on a baking sheet and bake for 15 mins, then remove beans and parchment and return to the oven for a further 5-10 mins until pale golden. Lower the oven to 180C/160C fan/gas 4.
step 2

Meanwhile, trim the cabbage and separate the leaves. Cook in a pan of lightly salted boiling water for 4-5 mins, until tender. Cool and drain well then squeeze out any excess water. Pat dry with kitchen paper.
step 3

Arrange the cabbage leaves and pancetta slices in the tart case. Beat together the milk, cream and eggs until well blended. Stir in the Parmesan and some freshly ground black pepper then pour into the tart case. Bake for 25 mins until just set.
step 4

Leave to sit in the tin for 10 mins then carefully lift out, cut into slices and serve while still warm.

Recipe from Good Food magazine, March 2011

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A star rating of 4 out of 5.2 ratings

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