Cavolo nero & pancetta tart

Cavolo nero & pancetta tart

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(1 ratings)


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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level



Serves 6

Treat yourself to this tart for supper and save the rest for lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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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  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.
  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.
  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.
  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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Show comments
gabina's picture

This tart is absolutely delicious. I have made it over and over again and it always looks smart when presented to friends. I have heard a few "wows" every time I make it. One particular note to the savoury custard, which now use as a basic custard for all my savoury tarts. Gorgeous!

killfrill's picture

Well, it's just black cabbage and it's available from Sainsbury's...doesn't seem that exotic!
Btw I'll defo try this tart! (:

whats4t's picture

Agree with Ann Clark if you are going to come up with some new fangled ingredient, which I am pretty sure the majority of us on site have never heard of, please explain and don`t try and be a smartie pants!!!

swishyfresh's picture
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Click the Cavalo Nero link in the ingredients list and it'll tell you.

Tried this on Sunday... it was DELICIOUS!!! couldn't find Cavolo Nero so used the same amount of Kale. But I think any kind of soft greens would be good with this... even Broccoli! Also used extra light Elmlea double cream instead of full fat.

This is one for recipe book!

A little tip, the longer you let it sit after cooking the more it thickens up. We served after 10 minutes of cooling like suggested and it was a nice and gooey. Leave it longer and it turns firmer and firmer. The next day it was like ready made quiche consistency.

annnaomi's picture

What the H*ll is Cavalo Nero??